The Secret Lives of Loaves

Preparation info

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

During many bouts of testing several recipes for various books and articles, I noticed something quite peculiar: loaves (or quick breads) actually look and taste better baked in a conventional home oven compared with the large convection-style ovens often found in restaurants and patisseries (mine included). The longer bake of a conventional oven coupled with the absence of a convection fan allows the loaf to bake up from the bottom, creating a perfect dome, crack, and moist crumb. The convection fan, while perfect for cookies and most cakes, often bakes the loaves a tad too quick, resulting in a shorter, tighter loaf—one that is still quite delicious, but not as impressive as those produced in a home oven.

That said, I compiled a list of a few home loaf baking tips: