The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes not turning yellow golden brown

CUISINED's picture
CUISINED

Baguettes not turning yellow golden brown

Anigma...

I am using Diastatic Malt but at a lower quantity than the recommended because more is making my baguettes too chewy/spongy..

My recipe is 

600gr APF+ 8.4 Gluten Pouder (1.4g per 100 gram flour)

72% (with poolish)

10 grams potato starch (first time trying)

8 grams salt

pinch of sugar

2 grams yeast

oven temp 245c, Accurate preheated with 2 baking stones

Did not turn golden.. What am i doing wrong? I am trying to avoid thick crust..

 

Other problem is although I am scoring and doing the diagonal score It seems I always not getting proper ears but just of a reminder of where I scores the dough, like thin surface  and not deep score..Why?

 

Thanks and I am awfully tired,-- :-)

 

 

 

 

Old Baker's picture
Old Baker

The loaves look fine to me.  Other than not getting the color you want, how if the crust and crumb?

CUISINED's picture
CUISINED

The crust was unbelievable out of the oven and then I freezed them and they came out crunchy as well after microwave! (really low defrosting)

The crumb was more denser and like cheap supermarket style than artisan style.. no big holes and sponge like texture (which my other baguettes were more artisan without the potato starch flour)

 

Color was ok, I guess next time I will add lil bit more sugar to make it brown more.

Overall amazing find on the starch test, it's a foolproof crunch bread. taste wise i did not taste difference with and without the starch.

 

Greetz to everyone..

Old Baker's picture
Old Baker

I use only FWSY in my baguettes, so I can't comment about the effects of sugar, gluten, and starch.