Ciabatta not browning, help
So I tried making some ciabatta bread from Peter Reinhart's The Breadmaker's Apprentice. I had to change a few things but am unsure if these were things that ultimately affected the browning. Considering it was my first artisan bread that I've tried, it tasted pretty good. Listed below are some of the deviations I made:
1. Used active dry yeast instead
2. Did not have a vegetable oil spray on hand, so I used Pam to coat
3. Had to use the bottom of a large jelly roll pan to cook the bread on instead of a stone
4. Water pan was on top shelf instead of the bottom
These are the main changes that I made. Don't get too mad at me for these deviations, it's what I had to work with. FYI, I used King Arthur's unbleached flour. Any other questions, feel free to ask. Thanks!