Baking, the final step, is visceral and dramatic. Loaves slide onto the oven’s molten-hot hearth and doors clank shut. Great puffs of steam swirl around inside, giving each loaf a crackling crust. The bread goes into the oven pale and soft and comes out sturdy and brick red. Later, on the cooling rack, it ‘sings’ – emitting a chorus of faint crackles and pops as the crust cools to room temperature.
At Grand Central, we bake our breads darker than many bakeries do because a dark crust means a flavorful crust and a beautiful, chewy crumb. Watch our video to get a taste.