Your crust looks so nice. Do you wash it? How do you get it so dark and uniform?
Thanks, I just spritzed it a couple time with plain water as it was on it's final rise, it was warm in the kitchen and I didn't want a dried out crust, didn't do it as it entered the oven though.
Maybe I bake a bit high but that's how we like it, 410f about 40 minutes, I think it takes longer as there is only a little sugar in the recipe, 3 1/2 lb finished dough with only 1 tablespoon raw sugar.