Baguette turns too crusty
I have a baking stone that I preheat to precisely 230c. then I load my baguettes and throw ice cubes. close the oven door and let oven spring occur. after 7-10 minutes I release steam and cook until golden.
the problem is they do not turn golden so I keep baking until they are and then I get a really crusty baguette and I am not aiming for.
I do use sourdough.
I've tried entering the baguettes to a hotter oven (when the spirals are working toward maintaining 275c, spirals always on) did color they baguettes faster but still turns with hard crust.
I have added olive oil to autolyse still hard. also non-diastatic malt. non get the crust off.
my recipe is (dough hydration 66%)
100 starter (100%)
I have a short video of making them , they look fine but too crusty..
help will be greatly appreciated!
https://www.youtube.com/watch?v=MZS9vsUvmas (those are on the hotter oven. I've made ones today and had it on 230c and they basically turned yellowish, but again too crusty, tooth breaker!!)