Home Bread-Bakers v098.n052.1
[Advanced]

Re: Bread problems

TaktEZ@aol.com
Wed, 8 Jul 1998 22:45:37 EDT
v098.n052.1
In a message dated Tue, Jun 30, you write:

<<I have a consistent problem in that I always get a very pale crust--not the
nice golden or dark brown that I'd like.  ............... What do I need to do
to
 get a nice looking darker crust?  

My other problem with this particular loaf is that although the first rising
was just fine, the second rising, after I kneaded it again with my KA and put
it in the loaf pan, wasn't so hot.>>

Hi Helen

The lack of a dark crust sounds to me like an oven temperature problem.  A low
oven temperature causes a light crust, a high oven temperature causes a dark
crust.  Even though you are setting your oven to 425 degrees that doesn't mean
the internal temperature of your oven actually is 425 degrees.  Ovens often
get out of calibration and and need to be reset.  I re calibrate my ovens on a
regular basis.

I realize that if you don't know how to calibrate an oven it will require a
service call and that can be very expensive.  I'd recommend you invest in an
oven thermometer and use it to set your oven temperature.  You can purchase
one for less that ten bucks in any kitchen shop.  Also, remember that
temperature change is a slow process.  It takes time for the temperature to
come to equilibrium so let everything heat up for a while before you begin
baking.

The amount of sugar in a recipe also effects the darkness of your bread.  The
more the sugar the browner it gets.  Even a total lack of sugar however, will
not account for bread not browning.  I use no sugar at all in French bread.  I
bake it at 400 degrees and it still gets nice and brown.

One way you can get a nice dark brown crust on your bread is to apply an egg
wash to the loaf immediately before poppong it into the oven.  To do this mix
up one whole egg and one tablespoon of cold water.  Just stir them up with a
fork until thoroughly mixed. Do not whip or beat you don't want any air
bubbles.  Then gently apply the wash all over the surface of your loaf with a
very limber basting brush.

Helen, you say that after your first rising you knead it again with your
mixer.  I'm not quite sure why you do that.  After the first rising all you
need to do is punch it down real good to remove all of the carbon dioxide then
proceed to form your loaf.  A very light kneading in your machine to remove
the gas would be OK but it can be done by hand just as easily.

Hope this helps.

Happy Baking!

Don