Made this yesterday and the results were a little weird if not very different to what I am used to
Left the flour/water to autolyse for 2 days, since starter wasn't ready to go. It was sitting at around 70F sometimes little higher sometimes lower. I wonder if this made a difference to the color of the crumb, im thinking oxidizing here not sure exactly what happened though it was quite a weird loaf.
430g malthouse flour
90g starter (50% hydration)
Mixed the rest of ingrediatns and kneaded a little about 5 minutes. (do you have to need when doing long autolyse)
Did 3 S & F , then dipped in milk + covered in oatmeal for shaping.
All the malthouse loaves I see online are much lighter in color.