Pale Crust on Sourdough
I made these tonight. They are my second try at sourdough.
10 oz firm starter
15oz King Arthur Bread Flour
5oz King Arthur Whole Grain
12-13 ish oz water.
mixed by hand, Kneaded for 12ish min, bulk ferment for 4 hours, bench proofed for 2 hours. Started in oven at 550 after a few spritzes a water from a pump sprayer dropped temp to 460. Baked for 30 - 35 min.
with the exception of keeping my starter as a firm dough (60% hydration) I followed the instructions in Bread Bakers Aprentice.
Any suggestions for a more carmalized crust?