August 11, 2019 - 12:23pm
Crush is Greyish Color
I have been experimenting with a new recipe and the crust, both times I baked it, turned out a dull grey/brown color. The bread is tasty and the crust is crisp, but not attractive. The recipe is a pain de campagne with a whole wheat poolish. I tried steam the first time - really ugly crust - and nothing the second - not much better. Used a baking stone, gas oven 475 degrees. I put some oil on the dough before proofing it in a covered bowl x 2, as directed. Any ideas?
Share
It is not common to oil a bowl for final proofing. Most techniques suggest lining a bowl with a towel, preferably linen, and sprinkling it with a mixture of 50/50 rice flour and all purpose to facilitate removal. Steam will also enhance the color (the Maillard reaction will caramelize sugars in the presence of water), but since you use a gas oven it is likely to be vented and will be difficult to capture the steam. I suggest using a Dutch oven for baking, or even a roaster pan lid over the loaf placed on your baking stone.
-Brad
Thanks, will forego oil next time. Usually bake in cast iron Dutch oven, but like oblong loaves, too. Will give roaster a try.