What do you mean by will baking?

However, during the baking process, the internal temperature will continue to rise. When the gelatinization temperature of starch is reached (higher than 50℃), the water will be combined by starch, so the water added from the inside will be less and less, and the water in the evaporation layer will be reduced, and the temperature will exceed 100℃. Then the crust will be dried into a layer of anhydrous crust (the product is called crust after moisture absorption and softening).

At the same time, heat is conducted to the inside, and the temperature of the inner layer is also rising. In a short time, the temperature under the epidermis is close to 100℃, forming a temperature gradient distribution with high outside and low inside. In this way, the direction of heat transfer (driving force) is from outside to inside.

However, the distribution of water in bread is just the opposite, which is a gradient distribution of water with low outside and high inside. In this way, water is replenished from the inside out, and an evaporation layer is formed under the epidermis (because the temperature is close to 100℃).