The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Color got erased!

Adam4SD's picture
Adam4SD

Color got erased!

I put 3% of dragon fruit powder into the dough mix with starter and to my surprise the entire color was GONE after the bake.  

DanAyo's picture
DanAyo

Too bad the color didn’t remain! But WOW, that is some beautiful bread. An absolute masterpiece, IMO. I like everything about it.

Dan

Adam4SD's picture
Adam4SD

Very kind of you...! I am still confused how the color got killed. 🤔

DanAyo's picture
DanAyo

Teach me something. The initial shot of the colored loaf show a beautifully scored bread that has opened completely up. When I compare the unbaked shot to the baked loaf the bloom is exactly the same.

it appears the loaf didn’t open any more during the bake. Is that correct. Please help me to understand.

BTW - I checked out your other post dealing with oven setup and steam. Those loaves pictured on that post are also dynamite. Selling your bread should never present a problem for you...

Dan

Adam4SD's picture
Adam4SD

Dan, how happy I am to read your kind words. First on oven spring, I read and saw on YouTube that oven spring occurs within the first 15 minutes of bake. The first image was taken after 15 minutes.  The bread only continues to brown and cook but the moment of truth happens at 15 minute mark.  I just learned to catch the right point of fermentation to see this drama but the dramatic open crumb is another story. I am practising these days to achieve open crumb.  Rarely did I get both happening at the same time.

Secondly on selling my bread, I hope there are many Dans in the market!!! 👵🏻

Thank you you very much again!!!!

 

DanAyo's picture
DanAyo

OK, Abe figured it out. The top shot looked like pink raw dough and I couldn’t figure out what I was seeing since it appeared to be photographed on the counter and not in the oven.

You deserve every bit of praise, yours breads demand it.

Dan

DanAyo's picture
DanAyo

Adam, have you tried using malted grains like beer brewers use? The dark chocolate malts will darken the crust and crumb dramatically, similar to extra dark rye bread. It also imparts a very unique flavor.

what flour did you use for the bake above?

Dan

Adam4SD's picture
Adam4SD

I have not ttried malted grains yet. I need to study them.  Sounds like something I should start using soon. I used KA BF and KA white whole wheat for the above bake.

Young Hee

Adam is the name I have to my very first starter.👵🏻

Lechem's picture
Lechem (not verified)

Can you explain at what stage this is? Am I right in assuming its half baked at this stage?

A dough wouldn't open up like that when scored at the dough stage just before baking.

Adam4SD's picture
Adam4SD

of baking in a lodge combo set. My oven heats up very hot and I kept it at 475 for 15 mins.

Ru007's picture
Ru007

Pink or not, its really stunning! 

Well done!! 

Ru

Adam4SD's picture
Adam4SD

Thank you very much, Ru!!!!

 

Adam4SD's picture
Adam4SD

Thank you very much, Ru!!!!

 

jmoore's picture
jmoore

What happens if you put the dragon fruit powder in boiling water? Does the color go away?

Adam4SD's picture
Adam4SD

but why do you say that?