November 12, 2007 - 11:32am
How to get a nice brown caramelized loaf?
Here's a shot of a recent, representative loaf:
A some significant cracking along one end & side, but reasonable form, decent results from scoring, a decent crust, and it tasted yummy good.
(Baked in a loaf pan at 425.)
But none of that brown caramelizing that characterized many a fine loaf.
What can I do to get that nice brown color?
Turning the temperature of your oven up for at least a portion of the time will help. I often start loaves at 475 or so and then drop the temp to 425 after 5 or 10 minutes. That also seems to help oven spring.
You may also want to try moving the oven rack up one notch.
Helps with browning. Try 1 T per loaf.
You could always do a wash of whole egg just before baking.