The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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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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