I can't brown in my oven. - Page 2

Its ony 3 monthes old ,so for heavens sake lets stop beating a dead horse and get oven checked then fixed while you still have warrantee.

Quote:

Originally Posted by reyesryanmjaube 

I'm gonna do the oil and meat thermometer now since I cant go out yet and but a oven thermometer

Cuidado amigo!

A meat thermometer has a much lower measuring capacity than a simple oven thermometer!

You need at least to be able to check between 180°C up to 220°C, most used settings in baking stuff.

Listen to Chris, Reyesryanmjaube. The right tool for the job is what you want, and a meat thermometer won't do it. Not only because the scale isn't high enough. They're not designed to be accurate in air.

Even a candy thermometer only goes up to about 350F, which is, generally, the starting point for baking.

You've waited this long. Another day or two isn't crucial.

I should declare myself out when it comes to bread baking, but I know a lot of bakers pull out the same kind of bread when they don't use steam when baking. There's nothing wrong with your bread. Adding some hot water on a hot baking plate in your oven, beneath the bread, will produce steam and a glossy crispy bread...

I'll leave the rest to the experts around here, but many breadmakers will certainly enjoy this link in english, probably translated from dutch;

http://www.classofoods.com/ukindex.html

Click on topic "2.3 Baking" for explanation what happens when you bake bread...

That is some really anemic looking bread.  Did you steam it, I maen by pouring 1 C of boiling water into the floor of the oven like I do?  Really anemic, really...

your bread is not hydrated enough to caramelize. add 10% more water at the start of your mix and make sure you ferment and proof long enough.

Again what's your hydration and it looks to me like a temperature issue more than anything else.  What's your hydration?

Few tips:

Make sure you don't over handle the dough

don't over flour the work surface

bake at 400 F

finished when the internal temperature of the bread is 200 - 206 F

If you want more color, wash surface of dough with egg wash before baking

I say, don;t use egg!  the color on bread is from the dough itself.  It would indeed make it shiny and yellow. 

You might try preheating a very long time (an hour) and

using a baking stone or cast iron pan that heats up inside the oven while you preheat and

spray the loaf with water before baking

Professional bread ovens force steam into them to brown the bread - or use wood-burning oven made of brick. 

But to me it looks mainly like the oven wasn;t hot enough.  Maybe you used the max setting but maybe you didn;t preheat enough, and maybe when you later tested the oven you put the thermometer where the bread didn't go, but lower or higher or closer to the edge. 

Convection?

Fletcherous - are you saying convections don't brown well?

RRMJ, yesterday I was watching one of our top pâtissiers making pâte à choux. He brushed the top of the choux very slightly with beaten egg! They came out nicely browned on top and quite pale on the sides. Furthermore, he covered them with chocolate glaze; he melted some chocolate, poured on maybe 20% in volume still hot boiled cream and stirred into the chocolate. He mentioned that the glaze should become all shiny when mixing these two components together and that the topping wouldn't harden but stay somewhat soft, just like it should be. Indeed, when the chocolate was cooled, his choux looked like heaven with a nice glossy chocolate glaze on top! (The choux were filled with crème pätissière).

Quote:

Originally Posted by reyesryanmjaube 

FINALLY!! I was able to get it to brown! All it needed was the steam and yeah, I brushed water on it with a paper towel before I baked it. Maybe that's just what I needed. Thanks to all who helped me in this thread :D This forum never fails

YAY!