crust color

what are the factors affecting the baked dough crust color?I am talking about non egg-wash baked dough that natural crust color in result. the bagutte turned soft after 2 hrs out from the oven?what is the problems?

Reply to
al
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The two primary factors affecting the color of a crust are the temperature of the oven and the inclusion of sugar (or similar ingredients)in the dough that will carmelize or brown faster or more-so than just flour.

As for turning soggy soon after removal from oven, the most likely factor was the interior was underbaked and too much moisture remained in the dough. This softened the crust from the inside out.

Of course, improper storage of freshly baked bread can also soften the crust. The loaf should not be put in a closed container or bag until completely cool.

Reply to
wesley

The amount of sweetener, type of sweetener and the temperature of the oven. Hotter and sweeter will both make a darker crust.

Reply to
BRevere

The crust coloration in bread is the result of the interaction of the residual sugars and amino acids due to Maillard's reaction. Even if the dough is lean where the recipe is just flour,salt,yeast and water; there fermentation reaction allows the formation of these browning precursors mentioned above. If you add sugars in the dough or even milk the components in those substances will further promote crust browning.Just consider that milk contains lactose and proteins which can also contribute to deeper crust colour. In order to get a good crust with breads you have to bake that in a hot oven and preferably with steam. If the baguette turns soft during cooling there are many factors;some known ones are being slightly underbaked(low baking temperature as well as not enough baking time). You may need to bake it long enough.another, there is not enough steam to help form a thick crust during the baking process.Another if you use too much steam you did not vent it out in the last stage of the baking process.Another is the recipe may be enriched with fat . Normally bread crust do become soft during cooling due to moisture migration from the bread crumb to the crust. Now if the crusty bread was well baked and it has substantial crust it will take a long time for that to happen in many cases both the crumb and crust will just become hard. A bread that has fat and sugar in it has softer crust than a bread that is lean( no sugar and fat). Now if you pack a normal french bread in an airtight container such as polythene you are encouraging the crust to become soft specially if you pack it while warm.But if you pack it in a porous container such as a paper bag or parchment wrapper the softening tendency is delayed if not prevented. Roy

Reply to
Roy Basan

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