Crusty top bread
The Maillard Reaction is the name of the chemical reaction that happens between amino acids and sugars. This chemical reaction also requires moisture and heat in order to happen.
The brown crusty top is the result of the chemical reaction stated above. If you want your bread to have it you can do either of the two:
- spray the dough with water a few times while it is cooking; or
- fill a baking tray with ice cubes and place it in the bottom of your preheated oven.
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