Here's what it really looks like. The recipe in Artisan Bread... 5 Minutes a Day calls for "caramel coloring" that can be purchased at a baking store or online. It was probably -10 degrees the other day and I had one napping, so there was no way I was going out in search of the brown goo. Instead I found a recipe on line to make it myself. Here it is:
3 T sugar
3 T sugar
Pinch cream of tartar
1/4 cup boiling water
"In a heavy saucepan over low heat, melt the sugar in the tablespoon of water. Increast the heat to medium-high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue cook and darken. Allow it to begin to cool. Using extreme care, add the boiling water (the sugar will boil up and may splatter). Stir to disolve, then let cool to room temperature.
Whenever you use pumpernickel color, wet the measuring spoon or cup with cold wter for easier cleanup. Soaking the saucepan and the utensils in hot water will dissolve the caramelized sugar remaining on them."
Did you know that pumpernickel and rye are related because they both have caraway and rye flour in them, but otherwise, they aren't very similar? The dark color of pumpernickel comes from the caramel color, but also from the addition of coffee, cocoa powder and molasses.
The front loaf is definitely much more beautiful, so I'm hiding the second one in the distance. Still tasted great, but not so cute. I tried to help the bread rise faster by placing them in a warmed oven that was turned off, but had difficulty transferring them onto the pizza peel so I could then pre-heat the oven and pizza stone for later baking. It got smushed. Is that even a word?