That 'burnt' carmalization taste of sugared breads....
Last night, I made a walnut raisin with the following ingredients;
- 1% instant yeast
- 1.5% salt
- 60% milk (1% is all I had)
- 12 % sugar (1/2 white / 1/2 brown).
- 6% lard
- And of course perhaps a half cup soaked raisins and walnuts.
.... Now, the bread tastes great, but the crust, for a picky person like myself, you can taste the carmalized sugar, almost a burnt flavor in the crust.. Is there anyway to minimize this?
I started baking at 425, turned down to 375 after ~10 minutes, then until center was 185. Should I bake at a lower temp?