November 12, 2007 - 11:32am
How to get a nice brown caramelized loaf?
Here's a shot of a recent, representative loaf:
http://oldwithoutmoney.com/sourdoughLoafnBuns.jpg [1]
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?
Thanks
- Richard
www.oldWithoutMoney.com [2]