Bread color - white or grayish white
This question is probably on the hair-splitting side, but maybe someone will shed some light. When my wife and I eat at a nice quality restaurant that has excellent bread of the crusty variety with holes etc., (e such as an Italian or French restaurant), I have noticed that the color varies from the usual white to a grayish white. This latter usually has a better flavor, and is not quite as light weight as the white. I am not referring to any type of whole wheat or rye but just an artisan type bread; sorry if I'm not describing it clearly enough. My question; is this variation due to different ingrediants in the mix, or different types of bread flour or just the way it's prepared?