My bread’s crust is burning or getting too dark before the inside is done — what am I doing wrong?

Question

Is your bread's crust burning before the inside is done? Troubleshoot what you're doing wrong and learn how to adjust your baking to prevent this.

Answer 1

Your oven temperature might be too high, or you might be baking the bread for too long. Try lowering the oven temperature or covering the bread loosely with foil during the last part of baking.

Detailed Explanation:

Several factors can contribute to a bread crust burning before the inside is fully cooked. Here's a breakdown of the most common causes and how to address them:

1. Oven Temperature: The most frequent culprit is an oven that's too hot. If your oven runs hotter than the set temperature, the crust will brown and potentially burn before the interior has a chance to bake through. Use an oven thermometer to verify your oven's accuracy. If it's consistently too hot, lower the temperature by 25°F (15°C) from the recipe's recommendation.
2. Baking Time: Even at the correct temperature, baking the bread for too long will lead to a burnt crust. Start checking for doneness a few minutes before the recipe's suggested baking time. A good way to check is to insert a wooden skewer or toothpick into the center; if it comes out clean or with just a few moist crumbs, the bread is done.
3. Oven Rack Position: Placing the bread too high in the oven can expose the crust to excessive heat from the top element. Position the rack in the center of the oven for more even baking.
4. Sugar Content: Breads with a high sugar content tend to brown more quickly. If you're baking a sweet bread, be especially vigilant about monitoring the crust's color.
5. Steam: Insufficient steam in the oven during the initial baking phase can also contribute to a tough, quickly browning crust. Some bakers introduce steam by placing a pan of hot water on the bottom rack of the oven.

Pro Tip:

If your bread crust is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. This will shield the crust from direct heat and prevent it from burning while the inside finishes cooking.