The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crust color

oteymus's picture
oteymus

Crust color

Hey,

I'm happy with my sourdough bread except the crust color is gray brown and what I'm trying to achieve is a golden brown. Any ideas?

Grenage's picture
Grenage

Temperature, would be my guess; what are you baking at?  Also, the more developed (devoured) the loaf has been by the starter, the more pronounced the colour.*

*based on my limited experience.

oteymus's picture
oteymus

I'm not sure - I don't have an oven thermometer. What is the object? Is it too high or too low?

Grenage's picture
Grenage

I used to bake at 200C, but now I bake at 225/230; I also leave it in that little bit longer.  My average 900g boule is in for 40 minutes at 230C.

wannabbaker's picture
wannabbaker

Hi Grenage

Thanks for your experience. After reading your comments I suspect my bread is underbaked. I tend to take the bread out when it looks brown and gives a hollowish sound when tapped, but my last loaf of ciabatta took around 12 minutes at 200C. What would be signs of an underbaked loaf?

Thanks

Yerffej's picture
Yerffej

Your temperature could be to low or you might not be baking long enough.  Also overmixing the dough, if you use a mixer, can negatively affect the color (not a concern with hand mixing).  There are many possiblities and the best way to zero in the the correct answer is to post all that you can about the recipe and your techniques.

Jeff

oteymus's picture
oteymus

Thanks

Mini Oven's picture
Mini Oven

egg yolk with equal parts oil brushed on loaf before baking works for fast baked breads

a little cold butter rubbed on the crust while loaf is cooling, hot from the oven works to bring out crust color and brighten a dusty appearance

A longer bake

using a more yellow flour like golden samolina or yellow corn flour will bring out a yellow brown in crust color

Safron bread?

egg yolks in the dough

carrot juice instead of water?

:)  gold foil!

                       

oteymus's picture
oteymus

Hey Mini,

Thanks for your suggestions. I was with you until the gold foil - how do you get the foil to mix with the dough? WINK!

Thanks again,

Oteymus