I would like a little help improving the look of my bread. I
have recently attempted a Pain au Levain recipe I got through
"Bread Alone" by Daniel Leader. I developed the chef and
followed all the steps as accurately as I could. I was totally
blown away by the magic of watching a pinch of yeast develop into
a very tasy and well risen loaf. The bread was fabulous.
I had one problem, though. I used a baking stone and tried to
spray water on the walls of my oven with a spritzer but still
didn't get the dark color I was looking for. The water seemed to
evaporate almost on contact and very little steam appeared. Is
this the real trick to getting more color in a home oven?
Without adding any other ingredients to the bread (like sugar or
eggs, etc) I would like a darker color on the loaves. Can I get
any suggestions?
Jean
jsuth@internetcds.com
Aloha, Oregon
PS. I was at the Summer Loaf for a brief time and loved it. I
hope to go every year.