Amylase activity during baking - serious doubts
long time ago, in my endless quest for the perfect rye bread, I came across this excellent recipe
that produces a really wonderful bread: both sour and tasty AND in a very limited cooking time - at least limited when compared to the typical times of rye breads. I mean that in ~90 minutes the bread is perfectly cooked, sweet and chocolate brown. The only reason why I don't do this bread more often is that it takes 3 days of fermentation.
In the meantime reading many threads in TFL I got convinced that baking a rye bread at an initial very high temperature (even 260-300°C if possible) for 10 minutes serves the purpose of disabling the amylase activity to stabilize the crust and the crumb and prevent collapsing of the dough.
There's something that doesn't convince me. Given that
-the temperature of the bread typically reaches 93°C after a lot of time, 45-50 minutes of baking at high temperature
-the alpha-amylase reaches a peak of activity at 65°C, continuing somewhat up to 75° and stops completely above that temperature
how is it possible that after only 10 minutes at 260°C the internal temperature of the dough is already above 65°C, or even 75°C?
I tend to guess that -at the opposite of what I believed so far- the very high temperature of the oven at the beginning takes the dough to a temperature very near 65°C, maximizing the activity of alpha-amylase and releasing more sugars in the dough (this would explain why the bread in the recipe I linked comes out always so dark and sweet).
Moreover, I verified that cooking the exact same recipe at lower temperatures doesn't result in an equally dark and sweet bread, thus the effect of the massive amount of gelatinized soaker (36%) seems to have a secondary importance than the baking methodology.
Maybe only the outermost part (the crust) reaches a temperature above 75°C in little time and works as a support for the rest of the dough?
Am I completely wrong or missing something important?