Hi Susan, the white on the loaf pictured looks like it came from residue flour from the proofing basket, but you can cetainly sift white flour on your loaf prior to baking. White rice flour tends to yield a starker white appearance after baking, and Maurizio Leo mentions he likes to use a 50/50 mixture of unbleached all-purpose and white rice flour to enhance his designs when scoring because he prefers a more scattered appearance. 

• Reply