Hey Ho!
Any idea about why the bottom of the loaf is white even after baking. I am baking on a professional oven, so there are no doubts in oven. However, I keep my loaves about 10 hours before baking in fridge, either covered or not. Are there any solutions to avoid it?
Thank ya much!
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Replies
Hi Alex,
How does the colour of the rest of your loaf compare to the bottom? If it is significantly different, then the sole temperature of your oven is likely different to the top and/or ambient temperature of your oven.
Also to consider...are you baking free form or in a tin? If you are baking in a tin perhaps the tin is still cold and lacks thermal transmission compared to the top of your (uncovered) loaf ?!
As for the possiblity of refrigeration affecting your dough, maybe there is a chance of selective skinning on your dough (affecting ability to colour) or (somehow) uneven distribution of sugars due to fermentation irregularities or something else I don't know about...An interesting topic.
Graham
Hello Graham,
In the order of appierence....
The colour alters significantly. Well the oven is being checked frequently and so none of temperature differences appeared.
I'm backing free-form loafs.
What I was really assuming is sugars and fermentation and caramelization stuff.
I'm gonna bake next loaf this Wednesday so if you are interested I'll take some pics, and post it, so we can disscus this issue further.
Hi Alex,
Yes, please document your next process including some measure of starter activity and bulk/intermediate/final fermentation.
Graham
Hey Graham!
So here are some of my results. the bottom is still a bit pale.
According timing:
Leaven about 10 hours
Bulk fermentation is 6 hours
Final rise is about 12 hours by approximately 44 - 46 F
I appreciate any suggestions ASAP, 'cos I kinda confused. Need to fix it!
All best wishes,
Alex.
Hello Alex,
I agree that, if it is just the bottom that is pale, then something is not right about the heat distribution in your oven, the access of the heat to that part of your loaf due to interference or the position being used for baking in the oven.
I would check the oven temperature with an oven thermometer placed at different levels and lateral positions to try to map the heat distribution to see if there are any hot/cold spots and where they are. Think about removing any racks/trays below your baking level and/or try baking at a lower level.
You say that it is a professional oven but you do not mention its capacity but the implication is that you are baking multiple loaves so I wonder whether the oven is being over-loaded in some way.
Good luck with your projects.
Farinam