I've just taken two baguettes out of the oven and while the bottom is a nice golden brown the top is too pale for my liking. I didn't want to bake them any longer as they were fully baked. I followed the recipe from The Bread Baker's Apprentice and even followed directions re: misting the oven and placing hot water in the oven just before baking.
Normally my bread always turns a nice colour but there is also at least a bit of sugar in the recipe. This recipe had no sugar at all so I'm wondering if that is the issue. The bottom of the baguette did brown nicely ~ is that becaue of contact with the pan? What should I do next time?
Thank you for any explanations and/or advice for the next time.
I just cut a piece [couldn't wait any longer I'm a breadaholic] and it tastes perfect, nice crust as well. We are taking it to a fondue party tonight so it will be fine for that purpose.