Crust is too dark and thick
I dont have a picture and wish I had but I am baking again tonight so I am looking for some advice.
I am baking a Norwich from yest spotting.
I preheat the oven using convection until it reaches 550 (Need to verify what the actual temp is)
I then add 6 ice cubes to a cast iron pan on the bottom of the oven
I lower the temp to 425 Convection and at 17 minutes I check the internal temp of the loaf. I have had to bake closer to 21 minutes the last couple times but the crust is dark and carmel colord. Last night trying to slice into the loaf it was very thick and difficult to eat.
Before I was using straight baking and not convection but would do 500 to 425. But I would always get very blondish loaves.
Can someone suggest a new method to help me. I have 3 loaves in the fridge ready to bake tonight and would like to get it right.