- The loaf was covered with oiled plastic wrap during final fermentation
- Traces of flour on the top crust
- The top crust dried somewhat during final fermentation
The darker band around the lower edge of the loaf had no contact with whatever is causing the paleness and hazing of the top crust. That's how the top crust would look, too, if it hadn't been exposed to [whatever] before baking.
but I'll take tastes good over looks good any day of the week. If looks are anything at all, that was probably a very tasty loaf. Glad to hear that you are enjoying the outcome.
- The loaf was covered with oiled plastic wrap during final fermentation
- Traces of flour on the top crust
- The top crust dried somewhat during final fermentation
The darker band around the lower edge of the loaf had no contact with whatever is causing the paleness and hazing of the top crust. That's how the top crust would look, too, if it hadn't been exposed to [whatever] before baking.
Paul
Hi Paul!
Thanks for the help!
I removed the excess of flour and brushed some water before put into the oven! And the result was pretty good!
thanks! :D
but I'll take tastes good over looks good any day of the week. If looks are anything at all, that was probably a very tasty loaf. Glad to hear that you are enjoying the outcome.
Paul