Basic white bread question it's yellow (Richard Bertinet)

Discussion in 'Bread' started by Albie_baking, Oct 1, 2018.

  1. Albie_baking

    Albie_baking Member

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    Hi. New baker here. I've been baking for a few months now. I baked this simple white bread from a Bertinet video. The bread taste delicious, but it's yellowish inside. When my guest asked why it was yellow I had no answer! It's a white bread recipe with 4 ingredients. Flour , water, yeast, salt. Is this normal ? My guess was that the yeast imparted the color, but it was just a guess.
     
    Albie_baking, Oct 1, 2018
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  2. Albie_baking

    Norcalbaker59 Well-Known Member

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    @Albie_baking, hello and welcome to the forum. Perfectly normal to have a yellowish crumb with unbleached flour.

    The white-white bread in stores is made with white enriched flour, so a lot of the bran and germ removed. Removing the bran and germ makes a whiter flour. It also strips the flour of nutrients, so vitamins are added back in. Hence the name.

    Enriched flour is also frequently bleached which makes for an ultra white flour. So anything made with it will have a very light crumb.

    If you compare unbleached flour with bleached flour you’ll see a noticeable difference in color. The unbleached flour is a lot more beige in color. But when they aren’t side by side for comparison, the unbleached flour looks white.
     
    Norcalbaker59, Oct 1, 2018
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  3. Albie_baking

    Albie_baking Member

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    So basically it's due to the flour?
     
    Albie_baking, Oct 1, 2018
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  4. Albie_baking

    Norcalbaker59 Well-Known Member

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    Yes

    This is Softasilk bleached cake flour (approx 8% - 9% protein) and Central Milling unbleached all purpose flour (10% - 10.5% protein)
    DF512DCD-EFCC-4FAD-90F4-B79889502598.jpeg
     
    Norcalbaker59, Oct 1, 2018
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  5. Albie_baking

    Albie_baking Member

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    Great. Sounds like unbleached flour is healthy too. Thanks for the information. Glad I signed up here.
     
    Albie_baking, Oct 2, 2018
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