How dark is too dark?
I love my bread crusts on the dark side. I find you squeeze more flavour out of the flour with a dark caramel colour loaf. On a number of occasions, people have said "oh, you burned your loaf" because it wasn't the pale commercial gold colour they are used to. Is anyone else in these here parts a dark crust fiend? Should be noted that I don't care for dark 100% white loaves. Anything like a pain au levain or 25%+ whole wheat content, and I feel like the darker it is, the better it is.
The blasted thing stuck to my peel on the way off and pulled my slashes and made a large jellybean shape :@ Hasn't happened to me in ages!!!