The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Problem with crust color

Thalia0503's picture
Thalia0503

Problem with crust color

Hey guys, I'm having problems with my crust color, I was introduced to the Dutch oven and that changed my life in bread baking. However whenever I wAnt to make high hydration rolls of Mimi baguettes, or even baguettes i can never get that golden brown  colered crust, it always seems to come out grayish, any idea why of suggestions or tricks that can help me!?! 

tgrayson's picture
tgrayson

Grayish sounds like overproofing.

albacore's picture
albacore

Is your oven temperature correct? Also consider a bit of malt flour, say 0.2%; it might produce just enough sugar to do the trick.

Lance

BreadBabies's picture
BreadBabies

If so, diastatic malt might be in order.

Mini Oven's picture
Mini Oven

Check the real oven temp and make sure it's thoughly preheated.

http://www.thefreshloaf.com/node/51099/4-coffee-filter-banneton#comment-375636

:)

grind's picture
grind

from the dusting flour (if you do that). It tends to hide a bread's real colour. Just a thought.