Could use some crust help
OK, back in the saddle in my own kitchen again..getting some of the same results with BBA baguette. Problem: Anemic crust, very little color, and not crispy at all. Taste is fine.
Used an overight pate-fermente and non-rushed rise, steam pan, atomizer on walls in accordance with BBA intructions. Used a mixer, not sure if that matters. It is interesting to note the crumb was more of a sandwich bread, consistent small holes. Oven temp is right on, used a stone on lower 1/3. Of note, internal temperature was above the final temp before the time called for in the recipe, and crust did not seem very developed. Dough interior might be on the moist side, but pulled it out when the interior temp got high. Did get a respectable oven spring, not great, but did some.