How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?
When I bake a bread in my oven, I sprinkle some flour on the pan. But when it's half the baking time, the bottom of burger buns or baguettes become far too brown when the bread itself is not done yet. I wonder what can I do to keep their bottom less brown and be able to let the bread stay more in the oven for the surface to turn goldish brown. Is it because of flour sprinkling? Will greasing the sheet pan help? Any advice would be greatly appreciated
Best Answer
First, you can bake the bread on a higher rack.
Second, you can turn up the temperature of the top heating element.
Third, you can use a less heat conductive pan.
Fourth, you can use a wash on the bread which turns brown quicker than normal dough. Egg yolk browns very nicely. On lean breads, a milk wash also does well.
The way you describe it, you indeed have to address the issue. But be careful not to overdo it. To get well risen bread, you want to have higher temperature on the bottom than on the top, so the upper crust won't set too early. You will have to test your way changing the conditions towards the optimum.
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How do I keep the bottom of my bread from getting hard?
Put a trivet inside the baking vessel under the bread about halfway through the bake. From the beginning of the bake, place your dough on a silpat, or on parchment paper and aluminum foil both. Fill a tray with lava rocks and chains or put a pizza stone on the bottom shelf of the oven to even out the heat of the oven.How do you cook the bottom of bread?
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.Why is my bread heavy on the bottom?
If your bread has too low of a protein content, it will be too dense, particularly on the bottom. The purpose of the proteins in bread is to help determine the size of the loaf by setting the gluten. The difference between bread flour and all-purpose flour is the protein content; bread flour has more.Can you slow bake bread?
Although it may sound tempting to save some time, the resulting bread smells of raw flour and yeast and has a texture like cardboard. Give slow baking a try, you won't be disappointed. It has been done this way for centuries and good bakers still do it.Don't make this ONE STUPID MISTAKE when Baking Bread
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