Been lurking for some time now...gained many recipes and methods along the way!
So, after a few mths baking ive managed to produce some great bread.
The top always seems to be greyed, kinda flour-y.
Ive tried with and without steam. Even tried spraying directly onto loaves after slashing.
The bottom inch around the loaf is spectacular, deep rich browns and yellows, caremelized and almost glistening and a bit shiny...but the top comes out dull. powdery even
Have a look at my last 2 bakes. (I run a cafe in who's kitchen these were baked )
...can anyone offer some advice here?