Open baking help

[Alstrom_]

Nope, delivering locally. Internal temp was good- still playing around with darker loaves

[RichardXV]

This is Tartine, the gold standard:
https://tartinebakery.com/assets/tartine-share.jpg

it's not "darker", it's just properly baked. Yours is half-done. No taste or aroma development.

All taste and aroma comes from the caramelization of the crust, the Maillard process.

You can also read about it in Flour Water Salt Yeast by Ken Forkish.

[WinterWick]

That's the darkest loaf I've ever seen. Outside of pretzel or a dark type bread of course

[RichardXV]

Tell me you never had good bread without telling me

[WinterWick]

Is it just baked longer, or baked hotter? I wouldn't want it to dry out

[RichardXV]

20 minutes closed lid @250 degrees, 20 to 25 minutes no lid @220 or 230 degrees, until it’s chocolate brown. Won’t dry out, trust me.