The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not browning on bottom

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BostonJohn's picture
BostonJohn

Not browning on bottom

I seem to keep having this problem. My loafs seem of be fine on top. Good color and crunch. But the bottoms never seem to brown. 450 degrees for 30/35 minutes and one cup of steam to start. turn loaf once while cooking. Any suggestions how to get bottom browner?Also might like a bit more harder crust on top.

 

Thanks,

John, new guy baker and bread make

 

BostonJohn's picture
BostonJohn

I meant to say one cup of water for steam to start.

cranbo's picture
cranbo

What kind of surface are you placing your loaf in? Bread pan? Baking stone? Baking sheet? 

If in a baking pan, is it bright shiny aluminum or is it dark colored (like a cast iron pan)?

Where is your oven heat source? 

What is the rack location where you place your loaf?

All of the above will affect the bottom crust browning. 

BostonJohn's picture
BostonJohn

I have an electric oven. just got a fibamate stone. pre heat for and hour , mid oven stone placement. Using a baking sheet to put water in for steam. had used a cast iron skillet in the past for steam. Will cast iron skillet make a difference?? Had better crsut just using a sheet pan. bottom of bred isn't getting brown on bottom of bread at all?? DAH

BostonJohn's picture
BostonJohn

I ages the stone as recommended. One hour at 250, one at 350. one at 500. have used it maybe 4 times and the bread color on bottom has been bad. Don't think it's getting cooked completely even though it's getting to suggested internal temp. have also checked oven temp with thermometer.

cranbo's picture
cranbo

Maybe preheat your oven for longer, at higher temp (500F or higher?). Also position of stone can make a difference, depending on what heating element is active when baking. 

Mini Oven's picture
Mini Oven

It could be that the steam pan is interferring with the stone.  Try a smaller steam pan or covering the loaves to trap steam instead.

BostonJohn's picture
BostonJohn

The bottom element is the only one that turns on during baking. I have pre heated over to as high as it will go. I guess I'll try rising the stone. i was thinking maybe mositure ws reducing stone temp as it is only 3/4 inches below the level of stone.

StuartG's picture
StuartG

You can always cover your loaf top with foil and leave it in a bit longer for the base to brown up.

BostonJohn's picture
BostonJohn

Just baked about 4 loafs and let them stay in oven longer. Not as you as it used to be with out this fancy assed fibamat I bought.

 

Thanks for your help.

 

John