On Thu, 06 Mar 2008 23:21:04 GMT, "Mikey S."
wrote:


Yellowish would be an excellent description of what I am calling a 'pale'
loaf, I believe we are talking about the same look here.
Here is a yellowish loaf
http://photo.mike721.com/albums/baki...4_01.sized.jpg
and here is what I call a 'rich, dark crust'
http://photo.mike721.com/albums/baki...0345.sized.jpg

Note..the yellow loaf is from a while ago, my techniques have gotten better
since then in a number of ways, but the color is exactly what I am
describing

Howdy,

That first picture may not be the color I was describing...

That particular loaf just look a bit under "done."

With the sugar-depleted-loaf-too-sour-so-the-crust-is-yellow
color I have occasionally had, no amount of increase in
time, or temperature makes much of a difference.

Also, in your picture, it appears that the loaf is well
risen. But, when I have had the problem, the loaves are
typically wider, and flatter.

All the best,
--
Kenneth

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