Hi, I have been baking loaves in a new oven and the crust has been coming out white. Not pale, but white. I made a pan loaf today, and the sides have the golden color I would expect, but the top is very white. At first I suspected that the dryness of the oven was causing this problem, but a pan of boiling water and a few spritzes of water are not fixing it. Even more surprising is that I had a few loaves come out a beautiful golden color, but I'm not sure what was different. I have been baking my hearth loaves at 400 F after turning the preheated oven down from 500 F (I baked my pan loaf at 350).
The ingredients are: 2 c white flour, 1/2 c bread flour, 1/4 c oats, 1 tsp salt, 1 c water, starter.
Do you think it is dryness? Does anyone have other ideas?
Attached are two images, both with the same recipe. The specks are salt on the exterior. The difference should be obvious!