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From here that crust looks perfectly fine to me. That's a really nice looking loaf with great interior. From my experience, it's a challenge using a home oven for temps. in excess of 475 deg. F., especially for larger boules that take longer to bake. In my oven I use a stone but also use a pan lined with parchment because I have had some scorching problems at higher temps, particularly on the bottoms, when placing the loaf directly onto the stone at the onset of baking. Sometimes I move the loaf onto the stone during the final 10 minutes of baking if the bottom isn't sufficiently brown. But that's a great looking loaf of bread you made and near, if not perfect, interior/crumb. I'm going to try it because I really like whole grain breads especially whole wheat and you've got a real winner there. Thanks for the tip on letting it sit for half a day before cutting. Really looking forward to trying this one.
P.S. Since you mentioned having to cover the top with alum. foil to keep the top crust from getting too dark and that modestly affected some of the top crust/spring I'm thinking I'll try using a preheated cast iron dutch oven when I make it. Maybe that will reduce the problem of over-browning of the top crust. Any thoughts on that idea?
The dutch oven idea sounds great!. Not unlike using a cloche I imagine (not that I have either of these items at the moment).
In fact I've seen some of the no-knead bread recipes suggest a dutch oven as being ideal for baking that bread. I think the advantages are that it solves both heat and steam issues. The obvious downside is that the bread can only be as big as the cast iron.
Also, I might be tempted to dampen the surface of the dough prior to putting it in the oven..not possible on 'well floured' breads of course.
The recipe doesn't show up?? Could you repost, please. Many thanks.
Sorry fp, but I have 2 blank screens where your post should be.
i know it's a drag, but, could you re-post?