Baking

After it is placed in the oven, the dough continues to rise for a brief period. This is known as oven spring, and it continues during the first few minutes of baking, until the dough reaches an internal temperature of 140°F/60°C, at which point the yeast dies.

Most breads, except those that have been brushed with egg wash, are steamed at the outset of the baking process. The steam gives a final boost of volume, allows for maximum expansion of the dough, and adds sheen and color to the crust. Steam is typically used in baking lean doughs. It helps develop texture and keeps the surface of the dough soft so that it can expand during the beginning stages of baking. It also acts to gelatinize the starches on the surface of the dough to facilitate structure formation.