I wonder how these breads we see like the thom Leonard breads in Maggie Glazers book get such a nice dark brown crust. For me rising the temperature 25, 59 degrees over the recipe or turniong off the oven and leaving it open a crack for 5 minutes doesn't work. Neither does leaving it baking another 10 or 20 minutes do the trick.
Do they put it under the broiler? Ive had the oven checked by the supplyer and was told the oven is actually a little hotter than the setting.
Does anyone have a solution?