The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yipee, I have a question for ya

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althetrainer's picture
althetrainer

Yipee, I have a question for ya

My husband and son love the water roux white sandwich toast that I make for them from time to time.  I notice the crust tends to brown very quickly, in less than 10 minutes.  I try to avoid opening the oven door in the first 10 minutes so to reduce chances of shrinking or collapsing. 


We came home from a trip today and we had no bread at home so instead of making my regular sourdough I decided to make the water roux bread.  I waited for 12 minute before putting the tin foil over the loaf but once again the crust was already too brown!  I will try to remember using a lower rack for baking next time. 


Do you know if the bread browns so quickly is a result of higher sugar contents, or the water roux starter?  Do you have the same experience?  I am just curious.


flournwater's picture
flournwater

You didn't mention the temperature you're baking at.  Water roux breads are, I believe, typically baked at around 350 degrees F in the lower third of the oven and should take about 12 - 15 minutes to brown.  Are you using cake flour, AP flour, or bread flour?  How accurate is your oven temperature control mechanism?

althetrainer's picture
althetrainer

Yes, I bake it at 350F (original recipe called for 375F) and my oven temperature is very accurate.  I used unbleached flour for both starter and dough.  I normally bake my SD sandwich loaves in the middle rack but for this baby I will have to keep it one below plus tin foil.  The brown crust didn't affect the taste much... I was just curious because pictures posted by other people and their loaves looked pale. 

Yippee's picture
Yippee

Althetrainer:


Is mine too brown for you? This is the result I've been consistently getting.


Here's what I'd do:



  1. applying just a thin layer of (whole) egg wash, if it doesn't work

  2. try diluting 1 part of egg wash with 1 part of water;

  3. as a last resort, decrease the amount of sugar used


I use the middle rack in the oven.


Yippee

althetrainer's picture
althetrainer

Yippe, your crust is dark but mine is much darker... almost looks burned, and that happened within the initial 10 minutes of baking.  I thought if I baked the loaf in a cold oven (non preheated) the crust wouldn't be as dark.  Once again, it was very dark.  It didn't taste burned just looked that way.


This is what I have in mind:



http://kangyoufavourite.mysinablog.com/index.php?op=ViewArticle&articleId=1426198


I probably will try the water/egg wash first to see if it will make any difference.  Reducing the amount of sugar may work but it will be my last choice because my family likes the sweet bread sweet! LOL 


Thanks for the tips.  I will keep you posted.  Al


Yippee's picture
Yippee

Just one more thought.


Yippee

althetrainer's picture
althetrainer

Hmmmm.... I never applied egg wash and thought it was the problem.  Now I am down to reducing the amount sugar, darn!


Yippee's picture
Yippee

If you have already skipped the egg wash, maybe you've got a hot oven. (check your oven temperature)  Adjust the temperature down a bit, as long as the internal temperature of the loaf is around 205-210, the only downside of adjusting the temp is that it may take a little longer. Yippee

althetrainer's picture
althetrainer

I will check the oven temperature but I am pretty sure it's accurate.  I bake my sourdough breads and they never failed nor got over browned.  I have never baked any breads at less than 350F so it's going to be interesting.  When the water roux bread was done, I checked the internal temperature and it was 194F... all my breads are done around this temperature.  It's just the crust that really bugs me.  Guess I am just being fussy!  LOL


flournwater's picture
flournwater

Don't worry.  There are plenty of people who enjoy baked goods that are a little more brown than we intended them to be.  My wife loves burnt toast with peanut butter and when our son was about three years old he loved burnt toast dipped in orange juice.  I'm not a burnt toast guy  -  I blame his wierd taste on his mother.