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Re: Bread problems

RossGW@aol.com
Mon, 6 Jul 1998 00:19:01 EDT
v098.n051.16
In a message dated 98-07-05 02:24:28 EDT, you write:

>  OK, bread baking pros, I'm a rank amateur who needs more help.  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.  The loaf I'm baking right now is cottage 
> cheese
>  dill; I started it at 425 F and after about 15 minutes decreased the
>  temperature to 350, where it's been for about 25 more minutes.  It's pretty
>  blond, as my loaves of any kind of bread have been.  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.  I 
> put
>  it into the refrigerator overnight, happily noticed this morning that it
had
>  risen somewhat, and expected that by the evening it would have risen about
>  enough to bake.  Well, it looked about the same when I got home from work
>  tonight.  I took it out of the refrigerator and put it in a gas oven with 
> the
>  pilot light on, expecting that THEN it would rise some more, but nothing (
> then
>  again, it didn't fall, either).  I've finally baked it and am not sure what
> to
>  expect.  I just took it out of the oven and looked and put it back in again
> to
>  see if it might get browner and also because I wasn't sure it was quite
done,
> 
>  even after 40-45 minutes.  Any and all critiques of my methods are welcome!
>  BTW, it smells wonderful.
>  
>  Helen
>  

If you get the same "under done" results with all recipes, it must not be that
you're lacking sugar or milk or some other browning agent. I would do get an
oven thermometer, and check how the actual oven temperature measures up to the
"advertised" temperature.