Haven't happened to me in a long while. I feel a bit strange....numb. Why did the crust of my rolls refuse to caramelise?
Here are the figures:
The starter was 250g water, 250g organic unbleached bread flour 11.7% protein built over 2 days with 6 refreshments ( 5 three-hourly, put into the fridge overnight...was too late to bake...next morning it doubled in volume in 3.5 hours after another feed).
Flour is 60% plain unbleached with the balance being wholemeal plus 3 tablespoons Bob Red Mill's cornflour said to be made from whole grain corn and 2 tablespoons of milk powder.
Oil consists of 25g melted unsalted butter and 50g EVOO.
Oh...and I worked in 300g of plumped up sultanas as I did the turn and folds.
My brain's a bit busy right now... Thoughts....
1. I sprayed the rolls before they entered the oven. I had a shallow tray of hot water at the bottom. 2. Bulk fermented for 4 hours with 3 fold and turns. Proved 1.5 hours. Ambient temp 30 deg C. 3. Is the proportion of starter too high that the beasties ate up all the sugar? 4. I must have overproved the dough but it did spring in the first 10 mins in the 200 deg C oven. 5. It turned ever so slightly golden, then froze. The rolls which were supposed to be out of the oven in 25 mins, I left in for another 15 hoping for more colour, but nope, it wasn't cooperating. 5. Bread is not gluey (will post a pic tomorrow morning if there's a request but I'm pretty embarassed over the whole thing). A saving grace, hubby (critic #1) says the bread is great but he commented on the paleness. I agree the bread's not too bad. There's a hint of sourness which lingers and the crumb is of medium softness with some chew.