How do I get my sourdough bread to brown properly?
Browning comes from the Maillard reaction and caramelization, which need sugars, and those sugars are produced by the amylase enzyme during a long fermentation. Eggs are not needed at all for sourdough color. If your loaf stays pale, ferment longer so more sugars develop, and bake hotter toward the end (Maillard starts around 140C, caramelization around 170C). A little whole wheat in the mix also speeds up the enzyme activity.
Answered by Hendrik, The Bread Code
From the book
Normally, the microorganisms on the surface of the grain can’t consume the freed maltose molecules, which remain hidden inside the germ. But as we grind the flour, a feeding frenzy takes place. Generally, the warmer the temperature, the faster this reaction occurs. However, it takes time for the amylase to break down most of the starch into simple sugars,which are not only consumed by the yeast but are also essential to the Maillard reaction ,responsible for enhanced browning during the baking process. That’s why a long fermentation is key to making great bread.
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