Bread didn't brown in Mexico
Just returned from a few weeks in San Blas, Mexico. Lovely little coastal village with great fishing and bird watching. Not to mention the perfect weather.
I took my sourdough starter and some of my SAF instant yeast to bake while I was there. For some reason my bread wouldn't brown. I used the local flour, harina de trigo, with my starter and local salt but I couldn't get the bread to brown. I made biscuits one morning and they wouldn't brown either. Everything rose properly but it kinda drove me nuts. I took my oven thermometer, my instant read thermometer, and my probe thermometer so I knew the temperatures were correct. I started reading Maggie Glezer's book, Artisan Baking, and it mentioned enhancing flour with diastatic malt which started me thinking that perhaps the difference in flours between the U.S.A. and Mexico could be the difference. Any insight from those of you who have been down this road before would be appreciated.
Thanks, Mike Layne
Which, of course, you already suspect. I don’t suppose you can find the label, or maybe a picture of it? Maybe the miller would have an ingredient list on-line?
The symptoms you describe certainly suggest that the flour may have been unmalted. Offhand, I can’t think of a more likely cause for the lack of browning.
Paul
I think that's the most likely reason. I'm back in Oregon and don't have access to the flour package or information about the miller. Next year I'll check it out further and talk to the local bakery.