Pale Baguettes (Using Anis Bouabsa's Recipe)
I tried this old Anis Bouabsa recipe as written out by dmsnyder (http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes) and came out with this:
As you can see, it looks nothing like the wonderful baguettes on dmsnyder's thread (and others, such as here or here or here [I'm especially impressed by the last one because it was his FIRST ATTEMPT!]). The color was very pale, despite spritzing the oven with water immediately after placing the baguette in there. The deformed shape is more a testament to needing to hone my baguette-shaping skills.
Might any of you have insight on why it's so pale and even ashy looking?
The flavor was great, and I was happy with the crumb. The crust shattered upon slicing. Overall, the aesthetics just leave more to be desired.