The loaf does look rather pale, but whether you want it darker and how much is essentially a matter of personal preference. If you try baking the same or at least pretty similar recipes to different degrees of darkness, it's easy enough to find out what works for you and your palate.
How do I add a second picture?
You can add them in the comments, or follow the instructions in the right rail while authoring your post.
Its hard to cut into and eat that first successful loaf. Don't worry, there will be plenty more to come.
Our problem was saving ANY, Floyd.
Congratulations on your success, but to be candid, the crust looks a bit pale. Try using a little less starter/levain next time.
I probably could have cooked it 5" longer. But I wanted it moist inside. Push/pull, huh? Making another batch this am.
It's far too pale. The color of the crust affects the taste of the crumb, so it's not mere aesthetics.
You cannot overbake bread, according to Calvel.
The loaf does look rather pale, but whether you want it darker and how much is essentially a matter of personal preference. If you try baking the same or at least pretty similar recipes to different degrees of darkness, it's easy enough to find out what works for you and your palate.
It's possible for a loaf to have a pale crust that's tough and leathery no matter how long you bake it. That's why I suggested less levain/starter.
I don't see any pictures anywhere? DO you folks have stealth picture browsers?
There WAS a picture there earlier, honest! And now it's gone.
True confessions: I took it down. I just wanted to celebrate my success, figuring of course there is always more to learn. I'll be back.