The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to get a nice brown caramelized loaf?

expatCanuck's picture

How to get a nice brown caramelized loaf?

Here's a shot of a recent, representative loaf:
sourdough loaf

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? 


 - Richard

Floydm's picture

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.

staff of life's picture
staff of life

Helps with browning.  Try 1 T per loaf.


harrygermany's picture

 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.


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docpat's picture

You could always do a wash of whole egg just before baking.