Hi guys, I've been baking soudough for a year now and I can say I got the hang of it. I get nice oven spring and good crumb. The only thing I still have to figure out, is why I'm getting this dusty crust instead of a golden brown one.
I typically bake 2 loafs at a time (20 min with no convection and with steam (roasting pan with water) and 20-30 min without steam). (I also have a dutch oven but it would take double the time to bake them, so...). If someone has suggestions about what the problem could be, let me know.