radicalkat
Assistant Cook
- Joined
- Jan 17, 2008
- Messages
- 4
Hello,
I've been trying my hand at baguettes lately. I follow the recipe in Peter Reinhart's "Breadbakers Aprentice." I bake in a gas oven with a pizza stone. The bottom of my bread comes out with great color, but the top is sort of chalky looking. It tastes and feels great. Nice crunch, but the color is wierd. Here are some pictures. Any advice on how to get a great color on the top of my bread?
I've been trying my hand at baguettes lately. I follow the recipe in Peter Reinhart's "Breadbakers Aprentice." I bake in a gas oven with a pizza stone. The bottom of my bread comes out with great color, but the top is sort of chalky looking. It tastes and feels great. Nice crunch, but the color is wierd. Here are some pictures. Any advice on how to get a great color on the top of my bread?