The Secret 'Ingredient' for Bakery-Style Bread at Home

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The Secret 'Ingredient' for Bakery-Style Bread at Home
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This 'ingredient' will help you achieve the beautiful, air-pocketed bread that so many bakers dream about.

For bread with a spongy holes and crackly-crisp, dark brown crust , you need to crank your ovenBut intense dry heat is not enough! In the first 5 to 10 minutes of baking, you also need the power of steam heat. Why is steam such a powerful ingredient?

In the first part of the baking process, the yeast grows like crazy and the bread expands . When steam is added during this period, the water vapor condenses on the surface of the dough, lowering its temperature. This delays the evaporation of moisture from the loaf, as well as the development of gluten, so that the dough stays soft and stretchy for longer.

In other words, with a crust that's soft and expandable, the bread can rise to its maximum volume, achieving thedark crust. It dissolves the sugars on the surface of the bread so that when the loaf stops rising and the steam begins to evaporate, the leftover sugars caramelize, giving you a glossy crust with a rich color and flavor.

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