Call it schwarzbrot?
You could, but this however, is a much better solution. Sometimes when you've had the oven turned up high for ages before turning it down to 210 oC to cook the bread, or if you're using an aga (can be unpredictable what oven temperatures are) the bread will be cooked on top while the base is still pale & middle not cooked. Answer like the burning edges of a pastry case is to wrap it in foil. That way the loaf keeps cooking from below but stops colouring on the top.
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You could, but this however, is a much better solution. Sometimes when you've had the oven turned up high for ages before turning it down to 210 oC to cook the bread, or if you're using an aga (can be unpredictable what oven temperatures are) the bread will be cooked on top while the base is still pale & middle not cooked. Answer like the burning edges of a pastry case is to wrap it in foil. That way the loaf keeps cooking from below but stops colouring on the top.
