Why is my white bread flour producing pale brown crumb bread
I'm following a recipe to produce a loaf in a 1kg tin,
500g stong white flour
10 g fresh yeast
350 g water
Bake at 220c for 30 minutes, with a tray of boiling water in the base of the oven for steam.
The loaf comes out a good size, with a lovely crust, but the inside is a pale brown colour - tastes great.