I made a couple baguettes, due to time, I had to retard them in the refrig overnight after shaping. When I baked them they did not brown as they should, but looked weird. No blisters, but maybe like they were going to, as soon as the browning started so did the bad appearance. What went wrong? I had a pan of hot water in the bottom of the oven. Could they have been too wet from the fridge? suggestions?
Baked the San Francisco sourdough out of 'crust and crumb' by Rinehart. It tasted good and the crumb looked quite good, tender and shiny. But i can't seem to achieve a nice looking crust, it is a bit greyish. where i have slashed the loaf the colour is even wore and the slash doesn't look right.
Would be grateful for any help.