The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BAGUETTE TROUBLESHOOTING

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Stay Sweet's picture
Stay Sweet

BAGUETTE TROUBLESHOOTING

Hello!


 


I have made 1/2 whole wheat 1/2 bread flour baguettes, shaped on counters with a dusting of bread flour, egg washed, scored, & baked.


There are always small dark spots on my bread. I am trying to figure out what is the cause and what I can do to prevent????


 


THANK YOU!

dmsnyder's picture
dmsnyder

Hi, SS.


Can you describe these spots in more detail or - better yet - post photos?


From the little information you provided, I can think of at least 3 possible causes. Let's narrow it down.


David

Stay Sweet's picture
Stay Sweet

The spots are darker than the rest of the baguettes... I'm sorry I can't post pictures... my camera is broken :( What are your three possible causes?


 


Thank you!

dmsnyder's picture
dmsnyder

Hi, SS.


The causes that came immediately to mind were:


1. Specks of bran. These should be very small and evenly distributed through the crust and crumb.


2. Spots where the crust browned unevenly from water sprayed on it. (if you did this). These should be dime sized and randomly distributed on the crust.


3. Darker areas of the crust where the egg wash was applied more thickly.


I suppose there are more exotic possibilities too, but more information would help.


David