The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crust color

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bnom's picture

I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

March 22, 2012 - 9:37am -- bnom

I'm distraught and really need the help of Fresh Loafers who routinely produce beautiful breads in their gas ovens.  I retired my old electric range in a recent remodel and installed a Capital Culinarian gas range with convection. It's a powerful, very well made pro-style range (with no electronics to go wonky with steam). With my electric range, I produced crusts like this:

And this is the sad puppy I just pulled out of my gas range:

philosophe's picture

Help with pain au levain crust

September 4, 2011 - 9:22am -- philosophe


I recently got Peter Reinhart's Artisan Breads Everyday. I've tried the pain au levain recipe 3 times and have had the same problem every time. The crust of the bread is a kind of pale gray color on top and a nicer golden on the bottom. And, although the bread does have a good spring, the crust doesn't really crack open on top (even where I've scored it). (See pictures below).

I'm wondering if anyone has any idea of what's going on.

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