How to achieve a black crust?

How to achieve a black crust? Borodino bread turns out, rises as it should, but the crust is pale on top, and at the store Borodino it is black and bitter, for which many love it. Who knows how to solve the problem? Thank you in advance

How to achieve a black crust? Borodino bread turns out, rises as it should, but the crust is pale on top, and at the store Borodino it is black and bitter, for which many love it. Who knows how to solve the problem? Thank you in advance

Similarly, I THINK that there is no way - a classic black crust appears under the influence of high temperature - it is also burnt. And, as it turned out, it is she who gives the characteristic smell of bread.

And it needs 200-220 degrees. The stove won't be able to.

I have bread of the same color, top and bottom. And if you grease it before baking, it will be even darker and the crust is shiny. But not burnt. Why do you need a burnt crust? For example, when I see black with a black crust in stores, I am horrified (although I do not need it, I eat my own).

After baking (if you really need a black crust), you can put the loaf for a few minutes under the grill in the gas / electric stove.

You can put it under the grill heater in the microwave (I do this occasionally).

In any case, you need to be very careful - the crust can be charred in a matter of seconds.

After baking (if you really need a black crust), you can put the loaf for a few minutes under the grill in the gas / electric stove.

You can put it under the grill heater in the microwave (I rarely do that).

In any case, you need to be very careful - the crust can be charred in a matter of seconds.

Nothing at all. I don't have a grill because it is not needed. And it is unsportsmanlike.

PS: Here a friend asked the other day, why is HP better than a microwave with a grill for baking bread. I couldn't find anything to say - because I don't know
A friend of those people who buy satellite TV and TVs without looking at the price, but calculate the cost of bread

I have bread of the same color, top and bottom. And if you grease it before baking, it will be even darker and the crust is shiny. But not burnt. Why do you need a burnt crust? For example, when I see black with a black crust in stores, I am horrified (although I don't need it, I eat my own).

Lena, well again 25.
Then what it smells like. As it should be. And some people eat it, horror, right?

Of course horror, there is a burnt crust. But in the bakery it (this crust is burnt) will not smell the right way again. There are two outputs (you can use it as an input) or under the grill or there is so.
Oh, guys, well, you can go crazy.

Of course horror, there is a burnt crust. But in a bakery, it (this crust is burnt) will again not smell as it should. There are two outputs (you can use it as an input) or under the grill or there is so.
Oh guys, well, you can go crazy.

Len, why go crazy ... It's okay to want to get a custom product instead of a production product For this and HP

Of course horror, there is a burnt crust. But in a bakery, it (this crust is burnt) will again not smell as it should. There are two outputs (you can use it as an input) or under the grill or there is so.
Oh guys, well, you can go crazy.

In Panasonic, they explained to me that the crust was fried, when the oven is just beginning to bake bread, open the lid and grease the crust with a brush:
1-milk
2-beaten egg
3-At bakeries, it is greased with sunflower oil.
Bread with milk powder or a little more sugar or an egg will have a more fried crust.

In Panasonic, they explained to me that the crust was fried, you need when the oven is just starting to bake bread, open the lid and grease the crust with a brush:
1-milk
2-beaten egg
3-At bakeries it is greased with sunflower oil.
Bread with milk powder or a little more sugar or an egg will have a more fried crust.

The egg does not give that color. The milk should work - it turns brown.
Oil does not work - temperature is too low.

Bread with milk powder or a little more sugar or an egg will have a more fried crust.

I did experiments on this topic and I can say for sure that it is milk powder that gives a dark color to the crust, and the more milk, the darker the crust.

I did experiments on this topic and I can say for sure that it is milk powder that gives a dark color to the crust, and the more milk, the darker the crust.

I forgot to say that we are talking about wheat bread, not rye. I did not do such experiments with rye.

We bought a Harmony 2149 bread maker. There is no way normal baked bread is obtained. Starajus follow all rules, instructions and recipes. But always on top of the bread is left unfinished.
Help please, what's the matter? What am I doing wrong?

Set the crust mode to dark or whatever you call it. If this is done, then it remains to close the window with foil. The owners of some models were helped.

Both the dome are not formed. The top of the bread is completely straight.
The crust mode is set to dark. Doesn't help.

And which window do you mean to cover with foil?

Maybe my recipes are not correct.

Recipe used:
1.1.5 tsp trembling
2.500 gr. flour
3.1.5 tsp. salt
4.1.5 tbsp. l. sugar
5.1.5 tbsp. l. sunflower. oil
6.330 ml water

HP: Harmony 2149

Help please, what's the matter? What am I doing wrong?

Tell me, do you weigh the flour or measure it with a glass? FLOUR SHOULD BE WEIGHED.

I use a measuring cups from HP.

It is not so important whether the flour was weighed or measured in a measuring glass. The correct ratio of flour to liquid is important. Read the forum materials, for example,
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7271.0

And which window do you mean to cover with foil?

Bread maker window from the inside. Judging by the photo of your bread machine, there is a viewing window on it.

I use a measuring cups from HP.

In order to understand the error, write 500g of flour - how many glasses? And what is the volume of your glass in ml?

I have already counted in my own way - take 550 grams of flour, and everything will work out. I recommend weighing, not with a glass, the humidity is different. I can check or alter any recipe.

Does everyone else stay?

So the recipe should be like this:

1.1.5 tsp trembling
2.550 gr. flour
3.1.5 tsp. salt
4.1.5 tbsp. l. sugar
5.1.5 tbsp. l. sunflower. oil
6.330 ml water

Yesterday I used this recipe:
(https://Mcooker-enn.tomathouse.com/in...mid=99999999&topic=4459.0)

Yeast 1.75 tsp
Wheat flour 450 gr.
Semolina 50 gr.
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 40 gr.
Water 280 ml.

Normal bread turned out.
But, all the same, the dome is not formed again. The top of the bread is quite straight and not baked.

1. Yes, flour 550, the rest is the same
2. Is the yeast fresh? In any case, check for pressed-for 500g. Flour ~ 9gr. I dissolve a little sugar in warm water, and wait for them to start making noise. And also try the liquid first, then flour and then sugar and salt in the corners separately (as in my instructions)
3. Everything in advance to the room or warm up
4. Sugar in both recipes, take not 1.5 and 1 spoon.

I used this (second) recipe again yesterday. This time the bread turned out to be normal and the dome was normal. But, the top of the bread is still white. "A dark crust does not help either. Tell me please, what could be the reason for this?

White top-in "search" on the forum, click-will give out a lot of information, a hackneyed topic. In short, this is purely technical, this is how this MODEL is made. In some stoves, the screw is tightened, making a gap for the thermal sensor. The window is closed with foil from the inside. The pastry will have a dark crust due to the sugar and milk. In my stove, the top turns out lighter, I no longer pay attention. Experiment those or hammer!

The reason for the white top of the bread is the uneven temperature inside the bread machine. Apparently, the property is a feature of this model.

Tighten the screw - what is it? Where, what and how to tighten up?

If you know how to walk on the Internet, please, before asking a question, search the same forum, and then we will help you. And then you are a little infattile, excuse me. You need to help the one who swims to the shore! This means that he himself takes ACTIVE actions. We are waiting for real questions!