Viewing post #64924 by Henryr10

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ImageHenryr10
Feb 22, 2010 9:48 AM CST
Name: Ric
Cincinnati, Oh
To brown the crust must dry out first.
Steaming helps the oven spring AND retards the browning to some extent.
High sugar content breads and any w/ honey brown very quickly too.

Try painting your loaves w/ water just before you bake.
See if it doesn't slow the browning down.
What are you lubricating the pan w/?


For steaming I leave a cast iron skillet in the oven.
Just before baking throw a cup of water in it.
Be careful it will STEAM!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis

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