March 11, 2015 - 11:27am
very dark crust with rye bread
eI make to recipe a rye with rye in sponge only. Baked at 450 first 12 min. and then 400 for 35 min. interior temp was 190 to 200 when remove to cool. the crust is a little too dark. Should I bake at a lower temp for more time ?
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Try 435°F for 15 min then to 400°F or 375°F for the rest of the bake. I aim for 205°F inside temperature.