Some Important Changes that Occur During the Baking Process

Ovenspring: The initial, rapid expansion of loaf volume that is caused when the trapped gasses in the dough expand as a result of the high heat of the oven. The yeast remains active in this final fermentation process until it is killed at a temperature of about 145°F (63°C).

Coagulation of proteins and gelatinization of starches: This contributes to the formation of the crumb and sets the structure of the loaf. This begins at approximately 140°F (60°C) and continues until the temperature reaches between 180°F and 194°F (82°C and 90°C).

Formation and browning of the crust: This begins when the surface of the dough reaches 212°F (100°C) It occurs in baked goods in the presence of heat, moisture, proteins, and sugars and continues until the surface temperature reaches 350°F (175°C). Further crust color and flavor develop with caramelization that occurs between temperatures of 300°F and 400°F (149°C and 204°C). When the bread reaches a maximum internal temperature of 210°F (99°C) the bread should be properly baked. Other signs that mark the completion of the baking process are a golden brown crust and a hollow sound emitted when the baked loaf is thumped. The baking process is now complete and the bread is ready to be cooled and stored.

Step 11: Cooling

The loaves are cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy. The bread should be cooled at least two hours to allow the crumb structure to stabilize and develop full flavor.

Step 12: Storage

Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) and therefore should never be placed in the refrigerator.