Dark spots on my freshly baked bread?
Lately I have been baking a great bread that started as the sunflower rye bread from the Bread Baker's Apprentice by Mr. Reinhart.
I have altered the recipe a little and it now consists of rye flour, whole wheat flour, high gluten flour, sun flower seeds, walnuts, and flax seeds.
I use barm based starter and dry yeast according to the recipe.
I bake this bread on a baking stone in a blue steel baking tin according to the hearth baking instructions and get great results each and every time. This has become my weekly default bread.
For some reason when I take the bread out of the tin, I see dark spots on the sides of the loaf that were in the tin. Since I wash the tin thoroughly before baking and dust with flour (usually rye, but I tried semolina as well), I am absolutely sure these are not mold left overs of any kind, although they could resemble black mold.
I have no idea what these are, and I am very curious to know if someone has ever seen it or can explain it.