So I've had success with the "Rustic Bread" (http://www.thefreshloaf.com//recipes/rusticbread) recipe posted by Floyd on this site but I've always noticed that following the provided baking times, my loafs come out much lighter in color than I'd like. They're not pale or anything, but I do prefer a really dark, caramelized crust and I'm not quite achieving that with the 35-40 min bake for my oven (I'm also using a Dutch oven for my loafs). What I'm having trouble finding information on though is whether or not prolonging the bake to darken the crust will also dry out the crumb if its already reached its ideal internal temperature. If that's the case, is there any other way I can darken the crust without sacrificing the crumb texture? Maybe crank up the heat?
My understanding is...
1. If the inside crumb is "done" but the outside crust is not yet done, next time bake hotter, and for a shorter time.
2. If the outer crust is "done", but the inner crumb is not yet done, next time bake cooler, and for a longer time.
?
Dave is on the money, In addition, if you are using a DO, take the lid off earlier for a browner crust. I made two loaves over the course of a few days last week. The first was tan and was good, but the second came out darker, and wow, I really liked that taste so much better .
this morning about when to remove the lid from the DO because of the same issue with a somewhat tan loaf. I want my loaves to come out darker. Does anyone change the temperature of their oven during baking, such as after removing the lid? I usually remove the lid 15 minutes into the bake and I maintain a temperature of 490°F during the whole bake.
Have you tried coating the loaf with a glaze just before scoring and placing in DO?
> spray with water for slight darkening
> coat with 1 egg + 2 tsp water mix for darker crust
>coat with 1 egg + 2 tsp water mix for darker crust
> coat with 1 egg + 2 tsp water + 1 tbsp milk or cream for still darker crust
I have tried the glaze but usually only on breads like brioche or challah bread or rolls. I usually don't introduce steam with these breads.
For the artisan sour breads, would the glaze promote a softer crust as well as help with darkening? Thee breads I cook in the DO with lid. I'll give it a try next time. Thanks
I've baked many SD breads with a glaze -- particularly to keep grains/nuts/seeds adhered to the crust. Lots of DO baking; never noticed a softer crust due to glaze.
You could try adding some diastatic malt flour when mixing your dough. This will promote crust browning. Mot too much, though, especially if your flour already has some malt in: try 0.5 - 1.0%.
Lance
Thanks I will continue to experiment, I just love baking breads!