Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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Melted granulated sugar oxidizes, turns amber colored, and exudes an inviting aroma and flavor when it reaches about 347°F (175°C). This breakdown of sugar is known as caramelization. In bread doughs containing sugar, this degree of heat will lead to surface caramelization, giving the bread a golden brown crust, a barrier that allows the finished loaf to retain moisture. Caramelization can take place on the stovetop, in the oven, or on the grill, as all types of heat are capable of producing the surface browning that results in an inviting odor, a beautiful golden color, a wonderful flavor, and a slightly crispy exterior.