The Ear: The Physics of Differential Expansion
The ear is more than decoration. It is functional physics. It is the visual proof that your loaf expanded to its maximum potential before the crust hardened. To get an ear, you must master the forces of Tension and Differential Expansion.
The Physics of Steam: Why Moisture Creates a Crispier Crust
It seems like a contradiction. If you want a dry, crispy crust, why would you flood your oven with water? Yet, every professional baker knows that steam is the secret ingredient. A loaf baked in a dry oven will be dull, dense, and grey. A loaf baked in steam will be glossy, voluminous, and shatteringly crisp.
pH Dynamics: Charting the Drop from 6.0 to 3.5
The true clock of sourdough is not measured in minutes, but in pH. The transformation of dough from a simple mixture of flour and water into a complex, digestible, and flavorful loaf is driven by acidification. Understanding the curve of this drop is the difference between a loaf that is bland and gummy, and one that sings.
Viscoelasticity: Extensibility vs. Elasticity (Rheology)
Dough is a contradiction. It is a solid that flows like a liquid. In physics, this property is called Viscoelasticity. It means the material has both viscous (flow) and elastic (snap-back) characteristics.
Thermodynamics: Radiant vs. Conductive Heat (Dutch Oven Physics)
When you open your home oven door to load the bread, the air temperature drops by 50°C or more. A thin baking tray loses heat instantly. A preheated Dutch oven does not. It acts as a thermal battery, maintaining a stable 250°C environment even when the oven air cools down.
Water Activity (Aw): The Secret to Sourdough's Shelf Life
If you leave a slice of supermarket white bread on the counter, it will turn into a brick in 24 hours. If you leave it in a bag, it will grow blue fuzz in 3 days. But a loaf of sourdough, sitting cut-side down on a wooden board, behaves differently. It doesn't mould. It doesn't dry out instantly. It simply... ages.