The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White crust on no knead sour dough bread

Chapalaman's picture

White crust on no knead sour dough bread

I am a new sour dough baker for the last 4 months. My starter is active and fed regularly with a pleasant scent. Doubles in size when fed each day and dough doubles after several hours. I bake my sour dough no knead bread in clay bakers with lids at temps of 440F. All is well until I remove the lids and some of the bread has a whitish color on the surface and will not brown even after 30 0r 40 minutes of baking with the lids off. I am puzzeled as to the cause. Anyone seen this before and have a solution?? Thanks for any tips.

dwfender's picture

are the white spots large or just dots?   I find if I bake bread covered water condensation drips onto the bread which stops parts from browning so you can cook about 3/4 of the way through and finish uncovered to get an even brown cover. 

asfolks's picture

What kind of flour are you using? Pale crusts can sometimes be caused by a lack of malt in your flour, especially in the longer fermenting times associated with sourdough baking.Diastatic enzymes found in malt powder help convert starch to dextrose, which
contributes to the flavor and color of the bread crust.

mwilson's picture

If your starter is very active it may be using up all the available sugars in the time it takes to rise. This happend to me the first time I made sourdough!

I would use less starter and perhaps consider kneading the dough!

chirpy's picture

I'm only a newbie - but when I had "white" looking crust above my pan line, but golden crust below the pan line, I was puzzled at first. It wasn't true white - but a very fair tan color - like deep cream color. I went ahead and brushed the crust with butter when it came out of the oven and to my delight the "white" crust deepened to a nice golden color. Maybe you could try this? I suspect maybe spraying the dough with water when putting it in the oven - or brushing with something else (milk, cream, butter?) might solve this issue. Whereever my dough touched the pan, which was greased with butter, it was a beautiful gold. Hope this helps. I'm only a newbie.