04/25/2026
You might think the difference between these two loaves is bulk fermentation time, hydration, or the strength of the starter. But it’s not—it’s the same batch. The only difference is the baking temperature. The paler loaf with less pronounced ear was baked at a lower temperature on the convection setting, and the loaf didn't get a chance to open up. The low temperature didn't let gas to push forward with steam and convection dried the crust. The darker loaf was baked at a higher temperature using the regular bake setting. The high temperature pushed the gas forward, creating the good ear, the steam let the starches to gelatinize to create a shiny appearance during the open bake stage.
The success of your loaf depends on many small details, from the condition of your starter to the final stage of baking—the cooling stage. It’s a tricky art, and it’s easy to feel defeated. The good thing is, they both tasted great!
