Dick Adams wrote:
> "Mike Romain" > wrote in message
> g.com...
>
>> My bread recipes call for a tablespoon of sugar per loaf.
>
> What about all the bread recipes that call for no sugar? Will they
> produce loaves which get brown in the oven, or not?

I don't know, I haven't tried any. As mentioned, the recipes I have
call for a little sugar.

I am still a rookie so I follow recipes mostly.....

I 'did' mention that my pizza crust with 'no' sugar got nice and brown,
but you cut that part out for some strange reason which really makes me
wonder if I should bother replying to a cut and paste fake...

Here is the photo you cut out:
http://www.imagestation.com/3118614/3911929275

Are you the resident troll? If so good to meet ya, I like messing up
trolls.

>
>> I only put a pan of boiling water in the bottom when I want crusty bread
>> and up the temp to 400.
>
> There is something I need to find out about. In what way does placing boiling
> water underneath make bread crusty?

I don't really know. The 'Joy of Cooking's' recipe for hard rolls on
page 616 calls for that and it works so I don't argue. It makes the
crust thicker apparently which seems easier to brown to me.

They also call for a brush with egg or milk at the end of the baking to
brown bread more in their section on Bread Crusts on page 602.

If you want it thicker they say brush the bread when partially baked
with salted water along with the pan of water under it.

I also find if I cook a pizza or bread or rolls on a dark pan vs a
stainless pan, the dark pan will produce a far darker crust than the
shiny pan.

>
>> I use a conventional oven on 375 and never have browning issues except
>> for 'over' browning. It will turn fast near the end.
>
> My oven is conventional, I think, but it never turns, even slowly. There used
> to be a motorized barbecue spit, but it rusted out decades ago.

Un hunh... sure....

Ok, I will type it slowly this time using the Canadian word Colour.
When cooking something it normally browns near the end of it's cooking
time and starts to 'turn' colour. I find some bread can 'turn' colour
really fast at the end.

Better?

Mike