bread question

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

How long did you proof it? It sounds like it was overproofed, either in the first proofing or the second, but probably the first. If dough proofs in too warm an environment or for too long (climbing out of the bowl, reaching for the cat), the yeast overconsumes it's food sources: the simple sugars and the flour. Once the brownable elements are gone, bread won't brown because it quite literally can't. I hope this helps you do some troubleshooting.

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Thanks boulangere! Maybe that's it. I live in Mexico and it's very hot this time of year. I only let it rise an hour--I usually let it go 1 1/2 to 2, but I felt that it had risen enough after an hour. Maybe even the hour was too much.

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