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Hendrik Kleinwaechter
2025-03-29 09:38:39 +00:00
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book/baking/baking.tex
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@@ -39,10 +39,16 @@ for oven spring as it retains the gas inside your dough.
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
dough. If this weren't the case, your dough would taste soggy and
doughy. The higher hydration your dough has, the more water your bread
doughy. The higher the hydration your dough has, the more water your bread
still contains after the bake, changing its consistency. As a result the
crumb is going to taste a bit more moist.
The water starts to boil out of the
dough. As the water evaporates the surrounding dough is being cooled.
For this reason, the internal temperature of the dough never exceeds the aforementioned
\qty{100}{\degreeCelsius} (\qty{212}{\degF}). The bread's crust can exceed the boiling point
and continues increasing in size from the outer layer inwards~\cite{bread+temperature+baking}.
Another often undervalued step is the evaporation of acids.
At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
starts to evaporate.