I have been getting these crusts more than often these days, it happens when I bake with a little of my sourdough starter. I put around 50g in with a regular 500g bread recipe, little commercial yeast etc.. (Still find it hard to use only wild starter)
Flavor is good, though could it be because I am not using steam, or is this the starter that's contributing to this color. Ive heard that starters can give you a yoghurt feel, this one does. Can this be related to why the crust has not caramelized?