How dark do you dare?

Hello fellow bread lovers.

How dark do you let your crust go? Pictures and processes encouraged 🙂 here’s one I made earlier.

Recipe…

Ingredients:
– 450g white bread flour
– 50g spelt flour
– 335ml water
– 8g salt
– 100g ripe starter (1:1 white bread flour to water)

Method:
– combine all ingredients and leave for 1 hour
– stretch and fold every 30 minutes 4 times
– left until risen roughly 75% (for me in England May time this took 7 hours)
– pre shape and leave for 30
– final shape
– cold ferment for 12 hours
– pre heat oven 220C fan with DO in for 30 mins
– bake bread in DO lid on for 25 then for 20 lid off