Back to baguettes and color. These have an almost chocolate color,and they lack that nice golden glow that I like in a baguette. It must be something to do with oven temperature and caramelization. These used the same Central Milling AP flour that I used in a batch of baguettes a few weeks ago, and I did a pre-ferment overnight in the refrigerator.
So many variables.
These we OK, but I want more. Better color, better oven spring, better scoring. haha.