Problem: Dark Crust but Moist Crumb
Hi all, I have a recurring problem with almost all the loaves I bake (ciabatta to pain de campagne to baguettes) with different mixtures of flour, different hydration levels, and different oven temps. My crust turns out thick and dark but the crumb of the bread will still be moist and somewhat gummy. I'd like to get a thin, light crust and a much drier interior (whether the crumb is open or more dense).
I get steam in my oven by both putting ice cubes in a hot pan and spraying the oven well when I put the loaves in. I take the steam tray out after 10-15 minutes. I usually check the temperature on my loaves. I typically let them bake until the interior comes to around 205 degrees, depending on the recipe. Again, the results are usually the same - the crust seems over baked and the crumb seems underbaked. The overbaking of the crust is aggravated when I use any kind of baking stone - the bottom will be genuinely burnt even while the interior is not as dry as I would like it. I've also tried covering the loaves with foil after the initial 10-15 minutes of steam. This helps a bit with the browning of the crust, but it is still thicker and heavier than I would like and the crumb still doesn't dry out well in the oven even after 10-15 minutes of extra baking time.
Any ideas on this? All suggestions are welcome.