A browning mystery
My sandwich loaves were terrific, but pale despite an overnight stay in the fridge.
I made a variation of Syd's Poolish Sandwich Loaf, but instead of making a poolish, I made the dough directly, fermented it in bulk half-way or perhaps more. I then retarded the dough. The next day, the dough had expanded 3 to 4 times it's original volume. I preshaped the loaves, let them reach room temperature and baked them at 375F.
The loaves disappeared before I could get a photograph. The bulk fermentation obviously went on too long at room temperature, but I don't know why the overnight retardation didn't yield sugars that browned when baked.