I am trying to bake S.F. sourdough and I can never get the crust to come out just right.
It always turns out too pale, too shiny, hard as concrete, or not crispy enough. I can never get a nice shade of chestnut brown.
I have tried Dutch ovens, pans of water, spray bottles, baking stones, a sheet of 1/4" aluminum (baking steel) but my crusts always disappoint.