Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 31-01-2004, 02:56 PM
al
 
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Default 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?



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Old 31-01-2004, 05:53 PM
wesley
 
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Default crust color

On Sat, 31 Jan 2004 22:56:03 +0800, al wrote:

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?


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.





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Old 01-02-2004, 09:06 PM
BRevere
 
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Default crust color

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

Barb
"al" wrote in message ...
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?



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Old 02-02-2004, 02:47 AM
Roy Basan
 
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Default crust color

"al" wrote in message ...
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?


--


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


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