Sugar

Sugar (as well as honey and malt syrup), although not used often as an ingredient in bread making, has some important characteristics worthy of note. Beyond simply providing sweetness to the finished loaves, sugar also imparts more crust color to the finished loaves. Therefore, the bake temperature is lower than for doughs made without sugar. When levels are low, 5 percent or less, there is little extra crust coloration; as sugar levels increase, so too does crust coloration. Hearth loaves baked directly on the floor of the oven may darken excessively on the bottom unless precautions are taken. Although inefficient, it may be necessary to finish baking on sheet pans once loaves have baked about halfway. Breads like challah, which contain not only sugar but other crust-darkening ingredients as well (oil and eggs), bake entirely on sheet pans, at much lower temperatures.