The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich Bread brown color

comstate's picture

Sandwich Bread brown color

I am newbe, I used 3 cup bleached all purpose flour, yeast, salt and water to recepie after I baked, it was brown as if I used sugar?

What casued this?

Appreciate your answear.

PaddyL's picture

Was the whole crumb brown?

flournwater's picture

It'd help if you could provide some details e.g. was it covered during fermentation and final proofing, did you mist/spritz the oven for steam or did you uny steam at all, did you oil the loaf or use oil in the formula, etc.

comstate's picture

Here is the Recepie:

I used Bleach All-Purpose Flour instead of Unbleach. I did not add any other ingredient.

I kneaded with doug hook untill tacky, not sticky; removed sealed and doubled in bulk; puchdown dough and let rise again double; take out, laid out flat to 7 x 10 inch, rolled closed, put in doug pan clovered, and let rise to double; then into oven at 500 with steam for 5 minutes, then turn temp down to 400 baked for 30 minutes.  

When I took it out it was brown outside and inside[ both the crust and outside].

This is one of my First Bread baking with old oven.

It could be that the Oven is dirty and went I poured Hot water into Hot pan the Steam might have caused it Brown color.


By the way I was thinking I could buy and use Cothe Steamer injected from the oven's pilot door.

What do you people think?


Thanks for your comment Chuck!

What goes?

Chuck's picture

I'm still a little unclear on the problem: how is "brown outside" differerent from "crust"? How brown is brown: lighter or darker than the tan vertical band at the left of this screen?  ...lighter or darker than the darker tan stripes across the band at the left of this screen?  ...lighter or darker than the horizonal "The Fresh Loaf" band at the very top of this webpage?  ...lighter or darker than the horizontal band of words/buttons near the top of this webpage?

Could it be your water supply? (If it's not the flour, the water is the next suspect because of the fairly large amount.) If you fill a see-through pitcher with your water and leave it in your refrigerator overnight, has a bit of "brown stuff" settled to the bottom of the pitcher the next day? Or does a thin film of who-knows-what form on the sides of the pitcher? Try baking bread with bottled water you buy at your grocery store.

I also initially suspected your oven was much hotter than the controls say (somewhat hotter is very common:-), resulting in your bread being way overdone. On further consideration though that doesn't seem to me to be especially likely, because 30 minutes seems too short a time to dramatically overbake the bread so much the crumb (a bread term meaning "inside") turned brown. Nevertheless, since the temperature control on home ovens is so often not quite right, I suggest you shell out a few dollars for an "oven thermometer" to leave in your oven all the time so you can always see what temperature your oven really is.

("All Purpose" flour  can be either "unbleached" or "bleached". ["All Purpose" is nothing more than one of the "model names" used by many flour companies.] If anything, "bleached" flour should have made your bread even a little bit whiter  ...if something else hadn't tugged it the other way. The common practice of avoiding "bleached" flour is mainly because the bleaching uses some funny chemical process which sounds a bit suspicious; I'm not aware that it will make any noticeable difference in your bread.)

comstate's picture

Inside and out is same color: Tan!

Water no problem.

flournwater's picture

The image associated with the formula you linked to depicts a rather pathetically pale crust with little or no browning.  Perhaps that's simply from a poor exposure in the photographic reproduction process; there's no way to tell.  But if the crust on your loaf was more brown than the image and if that's what you're referring to I doubt that you have anything to be concerned with.  Frankly, IMO, thirty minutes of baking for the bread described in that link at the temperatures you listed is far too long  -  I'd expect the internal temperature to reach 210 degrees within twenty minutes; but only you can be the judge of that.

Concerning bleached flour  -  bleached AP flour works quite well for bread making.  The crumb is likely to be brighter (whiter) than the unbleached flour breads but that's about all the difference you'll find.  I use bleached AP flour about half the time, even for starters, and find absolutely no difference in performance.