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Baking
All Grand Central loaves are baked directly on the stones of hearth ovens.
Direct contact with the hearth transmits heat faster and more efficiently.
This increases a loaf's
oven spring and contributes to a more open interior.
This tender, open interior allows the aromas of the baking and the crust to permeate
the bread more thoroughly. When Grand Central loaves are first loaded into the oven,
steam is injected into the baking chamber. This increased humidity liquefies
starch and sugar on the surface of the loaf which contributes to the shine
and reddish brown color of the crust as these sugars caramelize. A sweet nutty character is sealed in as the crust develops.
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SEATTLE: 206.768.0320 PORTLAND: 503.232.0575 EMAIL: info@grandcentralbakery.com
copyright 2001 Grand Central Baking Company
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