Thanks Hester, Dan and Derek...

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note: This is a follow up from a previous post. Any reader wanting to see an in-depth description of this bake can find it here http://www.thefreshloaf.com/node/59255/my-first-diagnose-request .

Gentlemen, I followed your advice I think results are better this week. 

HESTER

To combat the pale crust I left temperature on maximum throughout the bake as you suggested. Times were 25min with lid, 20 min without lid. During the no-lid part I removed loaf from DO and baked it on oven rack. 

Results are marginallly better this week, but crust is still too pale. My problem is that my oven doesn’t get as hot as I want to. Also, the heat radiation from below is so strong that the bottom of loaf always borders on being burnt. 

Anyhow, I’m enjoying the improved crust. 

Thanks. 

DAN

I followed your advice and bulked the dough in a clear container with straight edges. This made it very easy to follow the motto “watch the dough, not the clock. I let it bulk for  for 2 hours with S&F and a further 90 mins untouched. 

To now be able to judge for myself when bulking is complete is comforting. Better than guessing and blindly following the clock. 

Loaf was proofed in fridge for about 16h

Thanks. 

DEREK

As per your advice I increased salt to 2.25.  I gave me peace of mind to know that the extra salt is mitigating the intense Jakarta heat and slowing down the ever-present threat of over-fermentation. 

I mixed in the salt thoroughly. The dark patches are still on the crust. I don’t think they were caused by uneven salt distribution last week. I think that the cause, then and now, is that these are the spots where the dough stick to the proofing towel. Or possibly spots where there are air bubbles underneath. 

Not only did the salt allow me to ferment for longer, it also makes the bread taste better. 

Thanks.