What's the secret to nice crust?
I own a small coffee shop and am trying to offer my own whole grain bread for sandwiches, along with the wraps and panini I currently offer.
I purchased a pullman pan because I want the slices to be uniform - less waste.
Question 1. I recently learned that the interior temp of bread should be 200. Is there agreement on that?
Question 2. I made a bread yesterday with Oatmeal, milk, honey and butter in it. The crust ended up too dark. Was one of these ingredients to blame?
Any thoughts on making sure the crust is light golden, not dark and hard.