Baguettes not turning yellow golden brown
I am using Diastatic Malt but at a lower quantity than the recommended because more is making my baguettes too chewy/spongy..
My recipe is
600gr APF+ 8.4 Gluten Pouder (1.4g per 100 gram flour)
72% (with poolish)
10 grams potato starch (first time trying)
8 grams salt
pinch of sugar
2 grams yeast
oven temp 245c, Accurate preheated with 2 baking stones
Did not turn golden.. What am i doing wrong? I am trying to avoid thick crust..
Other problem is although I am scoring and doing the diagonal score It seems I always not getting proper ears but just of a reminder of where I scores the dough, like thin surface and not deep score..Why?
Thanks and I am awfully tired,-- :-)