Do Oily Breads Like Focaccia Have A Higher Browning Temperature?

[icecone]

For that matter, does an oily bread dough require a higher internal temperature to be done than one that doesn't contain oil or much oil?

[celeryroot]

Bakers often add malt to encourage browning.

[scuzzo]

I know that sugar makes bread that browns faster than dough without sugar. Therefore I always bake sweet breads at a lower temp...like 325. I'm pretty sure I don't notice a browning difference with oil baked in the bread...which I love to do!

[icecone]

Thanks scuzzo. Interesting. Would brushing a loaf with sugar water speed up browning?

Would an egg wash with sugar brown more than an egg wash without sugar?

[jvanderh]

I think probably yes.

[scuzzo]

I think so too, but just guessing. Sometimes if my bread is done, but not brown, I break out the blow torch!

I bake bread in my grill and sometimes it needs a little boost on the top browning, but with a little practice I can turn out perfect loaves from my gas grill with the help of some clay tiles.

[todao]

I'm not sure what you mean. "Browning" is not a factor of "internal temperature"; the two are mutually exclusive. In my experience, disappointments in focaccia baking are primarily due to a misunderstanding about oven temperature. A light tender focaccia requires a fast oven of at least 500 degrees. A crispy crust focaccia is the result of a lower temperature and a longer bake. Rotating the focaccia at about mid-point in baking is also important for even browning.

[icecone]

todao, I was wondering if the olive oil in a focaccia dough alters the browning characteristics of the dough. That is, if I have two doughs, identical ingredients except one with olive oil and one without and bake them at the same temperature at the same time, will they come out equally brown?