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
recent pictures. I baked 4 loaves today.
It is easy to get caught up in the “but the cool bakers are doing it” thing, but when all is said and done, it is what YOU want which is part of the reason for baking yourself vs buying from a bakery.