How can I achieve even browning on the bottom of baked buns?
I've taken to using my go-to Honey-Oat Pain de Mie recipe to make sandwich buns. I just separate the dough after the first rising into eight dough balls on a sheet pan. As a loaf, I always make this bread in a Pullman pan, so the crust isn't an issue. As buns, this dough browns quite a bit (not surprising considering all the honey) which would be fine if it browned evenly. Unfortunately, the bottom of the buns (in contact with the pan) don't brown at all. In contrast to the toasty tops, that isn't a nice effect. I've tried flipping the buns halfway through baking, and that helps a bit, but the bottoms of the buns never get as brown as the tops. If I flip sooner, I end up up with even browning, but flattened buns. Can anyone help?
Best Answer
You may wish to try a dark colored baking sheet, such as this one from Chicago Metallic (not an endorsement, I haven't tried it.)
The dark finish will help absorb radiant heat, which is a major mode in baking, and better brown the bottoms. In fact, such a tray probably would bake too fast for the bottoms of cookies.
Buttering it will also help conduct heat from the pan to the bottom crust, although you will also get a touch of that almost-fried texture (I like it, but it might not be what you have in mind).
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Quick Answer about "How can I achieve even browning on the bottom of baked buns?"
How do you make the bottom of bread brown?
Another way to try to brown the bottom of your bread better is to place it in a lower rack position. In addition, if you are using shiny or insulated pans, you may need to give them extra time to achieve the browning you desire since, as stated above, they reflect heat and so result in a slower browning process.Why is my bread not browning on the bottom?
Frequent door opening during cooking releases oven heat and can result in longer cooking times. If your baked goods are not cooked or brown on the bottom, try using a lower rack position. Shiny and insulated pans may require additional time and/or need to be closer to the bake element.Why are my buns not browning?
If there's too much steam in your oven and your bread doesn't bake for very long, you won't get the level of browning you might want. The crust can be affected by how you've proofed your dough. Overproofed dough won't get a very good crust.The 7 Most Common Breadmaking Mistakes You’re Probably Making
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Answer 2
For creating a nice and brown, even, crust on bread:
- best tip: use a baking stone or a pizza stone that can store a lot of heat and transfer this to your dough
- if you don't have that, baking in a pot (lid on for moisture when rising, later removing it) or on a skillet can work too
- if that won't work (too large a bread or a shape that won't fit), at least preheat your baking tray
- (and I often put my bread in on the higest temperature possible, lowering it after about 5-10 min)
- but, even with these tips, you can't bake too many breads at once: a domestic oven simply cannot cope; I'm guessing probably because the steam from the buns will cool down the sides and bottom on the other buns, inhibiting browning and a dry crust forming; too many breads will also make it harder for the oven to keep it's temperature
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