So you’ve made some bread that didn’t brown up quite like you would have wanted. Maybe it tasted heavenly, but the color kept it from being the show stopper you were hoping for. Even if it’s just for Instagram purposes, we understand the need for that golden-brown crust.
Why Didn’t My Bread Brown?
There are four primary reasons why bread doesn’t brown during baking: oven temperatures might be too low, the dough could be over or under-proofed, too much steam might be present during baking, or a wash might be needed.
Bakers typically want their bread to have a crispy, golden-brown exterior. This means that the oven temperature needs to be high enough so that the Maillard reaction can take place. The Maillard reaction is a chemical reaction between amino acids and sugars that gives food its characteristic brown color.
If the oven temperature is too low, theMaillard reaction will not occur. In order for it to happen, oven temperatures need to be at least 325 degrees Fahrenheit.
Another reason why bread might not brown is that the dough was over or under-proofed. Proofing is the process of giving yeast time to grow and multiply so that it can produce carbon dioxide gas.
This gas helps to leaven, or rise, the dough. If the dough is under-proofed, there won’t beenough gas to produce a well-risen loaf of bread. On the other hand, if the dough is over-proofed,the…
The culprit is usually one or more ingredients. Let’s take a look at each ingredient and see if it could be the problem in your recipe!
1. Oven Temperature is Too Low
Getting a perfect loaf of bread often comes down to nailing the baking temperature. If your oven isn’t reaching the correct temperature, your bread just won’t brown properly. This can be especially frustrating when you’re trying to achieve a beautiful golden crust. Depending on how low the temperature is, baking for an extended period of time might not add any additional color. In fact, if your oven is too low, baking for too long can result in pale bread that is dried out. The next time you set out to bake bread, be sure to check that your oven is up to the task. By ensuring that your oven is the proper temperature, you’ll be well on your way to creating a delicious and perfectly browned loaf of bread.
Baking is a delicate science, and even a small variance in temperature can make a big difference in the outcome of your baked goods. That’s why having an oven thermometer on hand is always a good idea. Oven thermometers are inexpensive and readily available, so there’s no excuse not to have one. They’re also easy to use – simply place the thermometer in your oven and preheat it to the desired temperature. Then, check the thermometer to see if the oven has reached the correct temperature. If it hasn’t, adjust accordingly. With an oven thermometer, you can rest assured that your baked goods will turn out perfectly every time. So next time you’re in the kitchen, be sure to pick up an oven thermometer – your baking will thank you for it!
Ovens are tricky beasts. It’s hard to know whether or not they’re actually reaching the temperature you set them at, and even harder to figure out how to get them to bake your food the way you want it. One thing to consider is how wide of a range your oven has from the target temperature. Most ovens are designed to overshoot a desired temperature by a few degrees before turning off the heating cycle. Then, after temperatures drop low enough, the heating cycle turns back on. This means that your oven might achieve the proper temperature but dip too low for too long before warming back up. Which could mean your bread spends too much time in the lower temperature range during baking and doesn’t get that nice, golden-brown crust you’re after.
You might find that you need to bake around 20° F above what most recipes call for in order to get the best results with your oven. It’s a pain, but it’s worth it when you finally get that perfect loaf of bread.
2. Dough is Over or Under-Proofed
When we first got into bread baking, this was one of the most frustrating answers that I came across. And to be honest, it still bothers me. 🙂 It just seems to be the universal answer for everything. If something went wrong with your bread, someone somewhere will tell you that you either under-proofed or over-proofed your dough.
I always reasoned that it couldn’t be both. It has to be one or the other, both can’t be true. Or so I thought. But here I am years later, and sadly, I have to admit that both under-proofing and over-proofing can indeed cause problems with your bread.
It just so happens that under-proofed bread, as well as over-proofed bread, create very similar problems for the lack of browning in bread. It has to do with chemical reactions and processes during the proofing stages.
For browning purposes, what you’re looking for is the right amount of sugar and protein content in the dough to develop so that it responds to high temperatures and browns during baking. This is what is known as the Maillard reaction.
As soon as yeast, flour, and water are mixed together, those needed sugars and proteins are either developed or enhanced via chemical reactions. However, if given too little time or too much time, they never fully develop or they begin to deteriorate. That’s why getting the proofing just right is essential for good browning. If the dough is under-proofed, the proteins won’t have had enough time to fully develop. If it’s over-proofed, the proteins will have begun to break down and won’t be as effective in helping the bread brown. So, if you want your bread to have a nice brown crust, be sure to proof it correctly!
Under-proofing will result in a dense, heavy loaf that doesn’t rise very much, while over-proofing will give you a loaf that is light and airy but may collapse during baking. So the next time someone tells you that you under-proofed or over-proofed your dough, don’t get too frustrated. They may just be onto something.
3. Too Much Steam During Baking
In many lean dough recipes (no added fats/oils), especially rustic loaves, steam is required to ensure there is a quality rise that takes place during baking. For lean dough, crusts will dry out long before they finish rising. That will cause the crust to turn into a hard shell that keeps the bread from reaching its full volume. Which ultimately, will result in a pretty dense loaf of bread. To combat that, steam is often added to ovens to help keep the crust moist and flexible.
Over the last several years dutch ovens have become very popular for baking lean bread, as they actually eliminate the need for adding steam to an oven. This is the case because the moisture that escapes from the dough in the first few minutes is trapped inside the dutch oven. That moisture rests on the dough and helps to create a nice steamy environment for rising to take place. As a result, dutch ovens are able to produce rustic looking loaves with a beautiful rise and crust.
When baking bread, it’s important to allow for the escape of steam at various points during the baking process. If steam is unable to escape, it will prevent the bread from browning properly. Most recipes will call for opening the oven door to release steam about halfway through the baking time. If you’re using a dutch oven, your recipe likely includes removing the lid at a similar point to allow for the escape of steam. By removing the steam, you’ll ensure that your bread browns up beautifully. If you’ve been having trouble getting your bread to brown properly, simply release the steam during baking and you should see a major improvement.
Pro Tip: If your bread is coming out dark, but instead of looking golden brown it looks gray and colorless then you’re likely looking at not enough steam in the initial stages of baking. We really only see this happening when making lean bread without a dutch oven. To ensure this doesn’t happen, we suggest using a spray bottle to spritz your dough about every 5 minutes during baking for the first half of your bake. Just work very quickly to keep from causing your oven to cool down. This will add just enough steam to create that golden brown crust. Another tip, if you find your crust gets too dark before the bread is fully baked through, simply tent your loaf with foil for the remainder of the bake time. This will protect it from getting any darker. Happy baking!
4. A Wash Was Needed
When it comes to baking bread, there are a few different schools of thought on whether or not to add a wash. Some bakers believe that bread should be left au natural, while others believe that a wash can help to achieve a golden brown sheen. So, which is the right way to do it? The answer may surprise you. In many situations, bread simply needs some type of wash to achieve a golden brown sheen. In fact, if you’re making any type of enriched dough (dough with fat/oil) it’s likely a good practice to always do it. There’s already plenty of oil and/or fat in the dough anyway. What’s a little more going to do for the wasteline? Seriously though, you’ll almost certainly benefit from adding a wash of some sort to any loaf of bread. Even lean doughs can benefit from having a water spritz.When adding oil and fat washes the bake also gains better flavor and texture on top of improved color. Win, win, and win!To get good browning for rolls and biscuits, a wash is especially needed as they just don’t bake at extreme temperatures, nor do they bake.
If you’re wondering what type of wash to use, we put together a simple chart to help.
|Type of Wash||Finish||Taste||Commonly Used With|
|Water||Dull Browning / Little to No Shine||None||Sandwich Bread / Rolls / Rustic Loaves|
|Milk||Good Satin Brown / Fair Shine||Mildly Sweet||Sandwich Bread / Dinner Rolls / Buns|
|Egg White||Great Satin Brown / Good Shine||Subtle Egg Flavor||Brioche / Challa / Pie Crusts / Pastries|
|Egg Yolk||Great Satin Brown / Great Shine||Subtle Richness / No Egg Flavor||Brioche / Challa / Pie Crusts / Pastries|
|Whole Egg||Good Satin Brown / Good Shine||Subtle Egg Flavor||Brioche / Challa / Pie Crusts / Pastries|