Help! Chalky crusted baguette!
I am a fairly new baker. I have been trying to bake baguettes from "The Bread Bakers Apprentice." I use the recipe in that book, however I make the baguettes entirely from a wild yeast starter. The baguettes come out very tasty, both crust and crumb. However, the crust appears very chalky on the top. The bottom lookd really nice!
I bake in a gas oven on a stone. The loaf goes in on a piece of parchment paper. Here is a photo of my baguette. Notice the bottom looks great, but the top is chalky. Any advice on what could be causing this? I've posted this photo on other forums. It seems to be a mystery!