The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Work around solution

sirspamalot's picture

Work around solution



In the book the bread bakers apprentice peter says to allow to let the bread get that mahogany color in the top picture which will prevent the bread from being under cook if I want to achieve a lighter color cook for a longer period of time lower temp? Any temp and time would be appreciated  

108 breads's picture
108 breads

Your photos look like egg breads or challahs. I bake mine for 32 minutes, but when I make round loaves (similar to your second photo) they take up to 40 minutes. I bake them at 325 degrees Fahrenheit.