Im using cast iron baking tins for my bread recipe (just standard whole wheat flour, yeast, salt).
I notice that after baking the bread it will have black spots on the bottom and sides. If I bake the bread further they only get worse.
What is this? It looks like mold, but I highly doubt that is what it is. I clean the tins after each use and keep them seasoned and oiled. Anyone else have this problem?