Am I OK Here?
Here is one of my first sourdough boules (2nd), but it doesnt seem as dark as some of the other pictures I've seen here. It's a 2 lb boule baked for 28 minutes at 450 degrees. Baked with steam first 15 minutes with baking lid and finishing internal temp is 205 degrees. 28 minutes doesn't seem like a lot of time especially when certain recipes are calling for 45 minutes or so. I'm getting LOTS of blisters...which maybe is not a good thing? If you can't already tell...I'm new to baking and trying to find an accurate barometer of a good loaf.. Thanks!