Here's a shot of a recent, representative loaf:
http://oldwithoutmoney.com/sourdoughLoafnBuns.jpg
A some significant cracking along one end & side, but reasonable form, decent results from scoring, a decent crust, and it tasted yummy good.
(Baked in a loaf pan at 425.)
But none of that brown caramelizing that characterized many a fine loaf.
What can I do to get that nice brown color?
Thanks
- Richard
www.oldWithoutMoney.com
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Turning the temperature of
Turning the temperature of your oven up for at least a portion of the time will help. I often start loaves at 475 or so and then drop the temp to 425 after 5 or 10 minutes. That also seems to help oven spring.
You may also want to try moving the oven rack up one notch.
A little barley malt
Helps with browning. Try 1 T per loaf.
SOL
temperature
Hello expatCanuck,
as Floydm already wrote:
start 10-15 Minutes (depends on the size of loaf) with 480°F and switch down then to 390°F and finish with that temperature.
And the malt mentioned by staff of life also helps, but changes the taste a bit to the sweet.
Harry
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You could always do a wash
You could always do a wash of whole egg just before baking.