dough gases (from small bubbles into the
water phase, then back out into larger
bubbles), and encourages the development of
a more open, irregular crumb structure.
Baking
Ovens, Baking Temperatures, and Steam
The kind of oven in which bread is baked has
an important influence on the qualities of the
finished loaf.
Traditional Bread Ovens Until the middle of
the 19th century, bread was baked in clay,
stone, or brick ovens that were preheated by a
wood fire, and that could store a large amount
of heat energy. The baker started the fire on
the floor of the oven, let it burn for hours,
cleaned out the ashes, and then introduced the
loaves of dough and closed the oven door. The
oven surfaces start out at 700–900ºF/350–
450ºC, the domed roof radiating its stored