I've noticed that my 'white' bread (unbleached white flour only) looks distinctly off-white. I'm not using any special flour (it is unbleached) but the colour of the bread is most definitely greyish-cream rather than the white that I've seen in many of the photos in the gallery etc.
Is this poor technique. Am I doing something wrong or is this something to do with the flour?
Toby
Hi Toby,
On the contrary, I'd say your off-white crumb color is a sign that you're doing something right.
A bright white crumb is usually the result of extensive mixing, which oxidates the dough and breaks down the caretenoid pigments responsible for the off-white color. These pigments also enhance flavor, so a very white crumb is in general a less flavorful bread. Additionally, overmixing leads to a regular, tight crumb.
Also, keep in mind that the colors of the digital photos in the gallery are not necessarily true.
Susanfnp
http://www.wildyeastblog.com
Cool!
I just have to say that it's good to see you're still here after your first posts! Things are going better in the kitchen?
Yes, thanks to all the great help I've had here. Oh and my nick has changed too :)
Toby