February 18, 2018 - 6:31am
Dark crust
i am a new artisan bread baker. I am using a Dutch oven and parchment as a sling for straight dough recipes. Baking at 450-475. I’m having trouble getting my boules to brown to a deep color. They go to medium brown no matter how long I leave uncovered. 30 max, so far. Could it be the parchment?