4 hours ago, Lisa Shock said:Agree that the color is fine if not a bit too pale. Americans are now accustomed to seeing pale baked goods in supermarkets where they use shortening instead of butter as the fat which gives a pale result. What you want is dark brown and delicious. Most baked good should be the color of a medium wood finish -think mahogany or walnut. (oak is way too light)
Good to know! I'm going for Levain Bakery style and having a very difficult time trying to determine how long to bake. These are large 6 oz each and have all been cooled overnight. I think I accidentally smushed the 15 min one but you get the idea. At 14.5 mins you can clearly see my fingerprint in the center. All of them are like that to some extent though. It's more a difference of how much the outside gets dried out. I'm making myself sick with stress over this! The first two pictures are 14.5 mins, then 15, 16, 17 & 18.
