Bread Didn't Turn Brown
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yellowish. What went wrong, was my temperature too low or was it because I turned the fan on inside the oven?
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What causes bread not to brown on top?
Oven Temperature is Too Low No matter what type of bread you're trying to bake, if your oven isn't reaching a high enough temperature, your bread just isn't going to brown properly. Depending on how low the temperature is, baking longer might not add any additional color as well.How do I get my bread to brown on top?
What are the best techniques for creating dark color and shine on bread crusts? To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking.Why is my bread not brown on the bottom?
If your bread is too brown on the top but still not browning on the bottom, it may be because you didn't fully preheat the oven enough.Why is my bread so light in color?
It sounds obvious, but bread generally needs to be baked at a high temperature. A golden-brown, glossy crust is achieved when sugars and amino acids (the building blocks of proteins) in the dough react together at high temperatures in the oven.134: SIX Reasons why your bread dough DIDN'T PUFF UP Properly - Bake with Jack
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Images: Mariana Kurnyk, Pixabay, Daria Shevtsova, Mariana Kurnyk