Yipee, I have a question for ya
My husband and son love the water roux white sandwich toast that I make for them from time to time. I notice the crust tends to brown very quickly, in less than 10 minutes. I try to avoid opening the oven door in the first 10 minutes so to reduce chances of shrinking or collapsing.
We came home from a trip today and we had no bread at home so instead of making my regular sourdough I decided to make the water roux bread. I waited for 12 minute before putting the tin foil over the loaf but once again the crust was already too brown! I will try to remember using a lower rack for baking next time.
Do you know if the bread browns so quickly is a result of higher sugar contents, or the water roux starter? Do you have the same experience? I am just curious.