Sourdough toast won't brown.
Hi Folks, I hope that you can help.
Just wondering why my sourdough toast won't brown.
My usual white recipe is a 70% hydration loaf using strong organic white flour, water, oil (4%) and salt (2%).
I use a poolish starter (50% of the flour), fermented over 12 hours, started with 100g mother, add remaining ingredients and ferment for a further 6 hours.
Makes great bread, but the toast wont brown easily - it gets hard first!!
Do any of the clever people have any thoughts?
Many thanks in advance