Measure

Crust colour

You might say: bake colour, bold bake

How brown the crust has baked, from pale gold to deep mahogany.

What it does

Shows how far browning has developed; colour indices such as lightness and a browning index can measure it.

Ask

Is the crust baked to a deep colour, or pale?

What to look for

1. Pale, golden, or deep brown crust
2. Darker edges on the ear

Sources

1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 23When surface dough temperatures reach 212°F (100°C), crust formation and coloration begin, due to the process known as the Maillard reaction.
2. Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, Introductiona crunchy crust baked dark and menacing that shows all the colors between dark mahogany and light brown.
3. Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices, article resultsthe more representative indices of crust colour changes were a* and L* or the browning index (BI, 100-L*)

Use it on your project

teardown-apply: hold "Crust colour" (crust-colour) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

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