why is my bread crust not browning
i used to bake doughs at 50% hydration and just recently moved my way up to 75% hydration... but my 50% hydration doughs always browned way better (though still not as dramatic as you see online/in books) than my 70% -- what am I doing wrong? please help!
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Usually, for artisan breads with a high hydration, problems with the loaves not browning one can attribute to the steam that builds up in the oven. That's (I think) why recipes for high hydration breads typically have you cook them with the lid on to start, but then remove for the second half of the baking time.
I'd be interested in seeing the recipe you use. I've done a lot of high hydration bread baking over the past 10 years or so, making breads of all kind. I've coached my adult son as he's taught himself (mostly) how to make artisan breads so as you can imagine, I've done a fair bit of troubleshooting. ;o)
I have always cooked with the lid on the first 20 min and then the lid off for the last 15… his recipes call for 45 min in the oven but his yields are always 2 loaves.
On another note, do you know why bread books almost always yield two loaves? That is way too much for me to make and more than I want to manage…
And if you ever find out why the bread recipe books always call for making two loaves at once please do tell :) it always seems like way too much