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Baking

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The types of artisan breads described in this chapter are usually baked as hearth breads. That is, they are baked directly on the deck or floor of deck or hearth ovens. If you must bake them in rack ovens, it is best to use perforated pans rather than solid pans, because the perforated pans allow for better heat circulation and more even browning of the crust.

Underbaking is a common fault. Most lean hearth breads are best baked in a hot oven preheated to 425° to 450°F(218° to 232°C) until the crust takes on a rich, deep brown color. Use the lower end of this range for large loaves and the hotter temperatures for small products. Small products need a higher temperature so the crust browns sufficiently in the shorter baking time. A well-browned crust has a richer flavor because of the well-caramelized starches and the browned proteins. Pale golden crusts have a blander flavor. In addition, taking care to bake the bread fully ensures a crisp crust that is less likely to be softened by excessive moisture from the interior of the bread.

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