The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette is not white - why?

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jennyloh's picture
jennyloh

Baguette is not white - why?

I've been trying baguette for a few tries,  I finally seem to get it right,  the shape,  the slashing,  the crumbs.  But my baguettes are not white.  Why?  I've been using Gold Medal AP flour,  German brand 550,  Gold Medal Bread Flour,  all of them did not turn out the baguettes that are white.  What might have gone wrong? or is it the flour?

swtgran's picture
swtgran

Are you over kneading?

suave's picture
suave

What made you think they are supposed to be white?  If you use unbleached flour, proper ingredients (flour, water, salt, yeast) and correct kneading techniques they will always come out with cream-colored, even yellowish crumb.

i luv bread's picture
i luv bread

I would say if they came out white, something was missing, or the oven temp was too low. But I would not want to eat a white baguette.

pipo1000's picture
pipo1000

Sorry to say but white crumb is a sign of overkneaded factory baguettes. The crumb should have a nice yellowish color. My organic flour has a very yellowish hue like dairy butter. When you treat the dough ok, the bread crumb should also be a bit yellowish.