Hi, anybody notice that pro bakers in France often show off there baguettes and interior looks a little green. I've been working a lot on flavor and color recently experimenting with longer Autoyse times and just this weekend noticed this color coming through. Personally I think it has to do with the outer crust especially if it's a nice dark brown in places. Anyone noticed this before and if so, any idea what's going on. I'm pretty happy with this batch (please excuse the middle burst that didn't happen in this pic :)
These two demis (or bagards, batettes [what I call a batard/baguette hybrid shape) are levain baguettes - 12 hour rise using King arthur all purpose flour. The levain is based on their bread flour -
Not as apparent below
coming from the window. Sorry, don't see the green colour you see. Very hard on computers to show colour from one computer to another, same with photos. Type of light can also give crumb various colours. Do you see green by natural light?