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Bread under baked on the top of the loaf

The top of the loaf is not an appetising golden tan. In severe cases the bread is white with no crust, and flavour and aroma are compromised. Many bread makers have an inspection window in the lid. This window allows the escape of heat, and reduces radiant heat, therefore affecting the baking and browning process. The larger the glass area, the more likely the problem will be exacerbated.

This heat loss may be reduced by 'blanking out' the window with aluminium foil. Foil applied to the inside of the lid will be more effective.