Baguette is not white - why?
I've been trying baguette for a few tries, I finally seem to get it right, the shape, the slashing, the crumbs. But my baguettes are not white. Why? I've been using Gold Medal AP flour, German brand 550, Gold Medal Bread Flour, all of them did not turn out the baguettes that are white. What might have gone wrong? or is it the flour?