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?
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.
I'm not sure - I don't have an oven thermometer. What is the object? Is it too high or too low?
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.
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?
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.
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
egg yolks in the dough
carrot juice instead of water?
:) gold foil!
Thanks for your suggestions. I was with you until the gold foil - how do you get the foil to mix with the dough? WINK!