If the crust on your bread is too pale, it may have been __________.

Question

Quizplus · Accepted Answer

All the options listed can contribute to a pale crust on bread. Overproofing or overfermentation can affect the sugar content available for caramelization, leading to a paler crust. Not baking long enough or at a sufficiently high temperature can prevent the Maillard reaction and caramelization from occurring properly. Baking in an oven with too much steam or using a dough with too little milk or sugar can also inhibit proper crust color development.

If the Crust on Your Bread Is Too Pale, It