Hi Kris, we'll start off by saying it's very normal for sourdough loaves to be paler than regular loaves, so don't think it's something you're doing wrong. (The yeast consumes the sugars in the starches of the flour during the long fermentation period, which would otherwise caramelize and turn brown.) Some tips to help remedy this is are to add about 1-2 additional tablespoons of sugar (per 3-4 cups of flour) to the dough, and/or you can try brushing your loaves with an egg wash before baking. Leaving the loaves in the oven longer can help to a certain extent, but at some point you begin drying out the dough, which you want to avoid. Once the loaves reach about 200-205°F, you want to take them out of the oven. We hope this helps, and good luck! Kye@KAF

• Reply