Caramelisation in Baking: Creating Sweet Flavours and Golden Crusts

What Is Caramelisation?

Caramelisation is a natural chemical process where sugars break down under heat, producing a golden-brown colour and rich, complex flavours. This reaction contributes to the taste, aroma, and visual appeal of baked bread. Unlike the Maillard reaction, which involves proteins and sugars, caramelization focuses purely on sugar breakdown, giving crusts a distinct sweetness.

How Caramelisation Works in Sourdough

In sourdough baking, slow fermentation plays a crucial role in preparing sugars for caramelization. During fermentation, enzymes break down starches into simple sugars, which then brown beautifully during baking. Using proper tools, such as bannetons, and correct scoring techniques, bakers can expose dough surfaces to heat more evenly, encouraging a deep, golden crust.

The type of flour also impacts caramelization. Flours with higher natural sugar content, like our botanical blend flours, contribute to more pronounced browning and richer flavour. Students in 3-Day BALM Workshops learn to combine hydration, flour types, and fermentation times to optimise caramelization naturally.

Why Caramelisation Matters

Caramelization signals proper baking technique and adds sensory value to the loaf. It enhances flavour perception, making crusts taste sweeter even without added sugar. Additionally, it can indicate effective fermentation, which improves digestibility and supports the gut microbiome.

Applying Caramelization Knowledge at Home

Home bakers can practice caramelization techniques with guidance from our Proven Bread subscription, which provides slow-fermented sourdough loaves. Each loaf demonstrates optimal crust development while delivering fibre and nutrients. Using our starter kits and baking tools, bakers can experiment with hydration levels, scoring, and oven temperatures to achieve the perfect caramelized crust.

At The Sourdough School, the focus is on combining science with practical skill. Whether through retreats or community membership, learners explore how natural processes like caramelization enhance both the sensory quality of bread and its nutritional benefits.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.