Glossary

Crust

Crust is the outer layer of a loaf, formed and browned by the heat of the oven. Sugars and proteins on the surface brown through the Maillard reaction, giving color and flavor, and steam in the early minutes of baking keeps the surface flexible so the loaf can expand before the crust sets. Lean doughs baked hot with steam make thin, crackling crusts, while enriched doughs brown more deeply and stay softer. A heavy lidded pot is a popular way to trap steam at home. See also: Crumb, Scoring, Oven spring, Lean dough.