Hi there, I’ve been making sourdough bread for about six months now So I’m still very much a novice. Well my bread is looking better and better with each bake, I have a question about the color. Usually I don’t put a lot of whole wheat in my recipes but opt for mostly white flour. For today’s bake I used 900 grams bread flour and 100 grams whole wheat. I bake my loaves 20 covered and 10-15 uncovered for long loves and 20 minutes uncovered for boules.
I prefer eating a loaf of bread that is lighter in color but I’m wondering if I’m taking it out too soon because I’m missing that crispy crust that I’m seeing on this site. I use a Spun Iron Bread Cloche sold on this site as well as a Dutch oven but still am missing that crunch. Here are some