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Why is the inside of my bread dark and not white?
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Why is the inside of my bread dark and not white?

Hello everyone,

I have the outside of my bread looking how I would like it (pic attached). But the inside is darker. I would like it to be whiter like the pictures of loaves I have seen online. What could cause this, and what should I look to change?

If I were to guess I would guess it was the flour. I have used these two flours with similar results:

https://www.probio.cz/gastro-mouka-psenicna-chlebova-4-kg-bio-probio

https://www.mlynkelc.cz/psenicna-mouka-chlebova/?variantId=144

Both of these look white in the sacks but the inside of the bread comes out brown (pic attached) and has a darker taste than the white I buy from bakery.

Thank you very much.

by Pavli_ticha

9 Comments

  1. yami76

    Dobry den 🙂 I think it’s because these are probably unbleached flours?

  4. HansHain

    Because you didn’t use plain white flour which is good. What you see online is often american breads which are often made with white and even bleached flours which is great if you’re looking for open crumbs but they also are usually more plain taste wise and of course not as healthy.

  5. LettuceElectronic995

    I mean you used a non-white flour and you expect magically getting a white bread?

  6. sometimes-no

    Your first link explains it:

    “It is darker, has a more pronounced aroma, a higher protein content and makes good bread in the oven and in a home bakery, both yeast and sourdough.”

    “You will certainly be able to explain the darker color of pastries and sweets at home thanks to the health benefits.”

  7. i___love___pancakes

    Probably bc you’re using whole wheat flour

  9. Rhiannon1307

    Myslim ze ta chlebova mouka ma víc “bran” (slupka nebo obtruby) nez normalní bílá mouka.

    Okay, switching back to English because my Czech is sadly not that good 😀 And I don’t have all the “hacky” on my keyboard.

    Flours and how they are milled, i.e. how high the percentage of bran is, varies greatly from country to country. Here in Germany, we have several milling types of flour that are darker than regular cake flour/all purpose flour. Czechia is traditionally a country that makes hearty breads as well, so I assume your bread flour is darker too.

    Here in Germany, our flour types are numbered by how much of that bran they have left. 405 is cake flour, 550 is light bread flour/AP, 1060 is medium dark bread flour, and 1600-1800 would be the number corresponding with what we call wholegrain.

    Ale vypadá to dobre! Mohla bys koupit mouku na pizzu? Ta je dost bílá. A taky asi nepouzivaj moc od tohou chlebovou mouky, ne viz nez 20%.

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