Thick and golden crust with a classic Ciabatta bread?
I'm trying to achieve a thick and golden crust with the classic Ciabatta recipe (Jason's Quick Coccodrillo Ciabatta Bread).
For some reason it's not working. I get the big bubbles and the bread is really good, but the crust is thin and while is does gain some color, it's never a beautiful golden color.
What are the steps that bring this thick and golden crust?