I screwed up my french bread-why?
It a bad day in Minnesota today. My bread looks REALLY BAD.
I need help with the recipe in BBC for french bread. I used a stone in the bottom of my oven and followed the recipe exactly. (I did have a little problem shaping, instead of 3 baguetts, it turned out 2 batards)
The internal temperature was 205 degrees BUT the bread did not have any color. They were white with a touch of brown, but not beautiful brown color like you see everywhere else. I thought about keeping them in the oven longer but they were already at ideal temperature. Also they did NOT have a open crumb. Anyone know what I did wrong? I appreciate your help.
One more thought==it tastes great!! just looks UGLY