Excited to share this roundboi

Been working at this hobby since before Christmas and still learning more each time, and learning so much from this sub!

This loaf turned out well but I’m constantly chasing a darker crust. Any tips on a dark crust without over baking??

Tastes great though and excellent texture ◡̈

• 300g water,
• 150g starter
• 400g bread flour, 100g spelt
• 10g salt

Mix everything + 4 sets of stretch n fold, every 30 min. Bulk ferment about 10 hours 22°C dough temp. Shape + 20 min bench, final shape -> banneton. Fridge for about 24 hours. Preheat 500°F, reduce to 450°F, 30 min lid on, 15-20 lid off.