The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Urchina's picture

Lack of browning in crust --- why?

May 7, 2010 - 11:24pm -- Urchina

Today I made Eric's Fav. Rye (from TFL) and all appeared to go well --- until I pulled the loaves out of the oven and sighed at the pasty-looking, not-at-all-brown crust. It was steamed for the first 10 minutes at 370, then 30 additional minutes at 370 (per the recipe). 


A couple of weeks ago I had the same result with an experimental sourdough I made (Eric's is also sourdough-based with a yeast kicker). 


I very rarely have this happen with a sandwich loaf, but maybe once or twice in several years. 


laurale's picture

Just tried french baguettes for the first time.  All went well, except they didn't brown well.  I used King Arthur Flour recipe, which calls for a 500 oven reduced to 475 when the bread goes in.  Several blogs on the KAF website recomended starting with a 475 oven and reducing to 450, so that's what I did.  Any advice?

expatCanuck's picture

How to get a nice brown caramelized loaf?

November 12, 2007 - 11:32am -- expatCanuck

Here's a shot of a recent, representative loaf:
sourdough loaf

A some significant cracking along one end & side, but reasonable form, decent results from scoring, a decent crust, and it tasted yummy good.
(Baked in a loaf pan at 425.)

But none of that brown caramelizing that characterized many a fine loaf.

What can I do to get that nice brown color? 


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