Bottom crust too dark on otherwise perfect loaf
I bake bread in a double deck gas pizza oven. Flame on the bottom surface, top oven gets air from the sides. I have been baking Challah braids at 400 degrees, for approximately 20 min. I have a spacer under the bread pan on the bottom. The bottom of the loaves have been getting a little too dark. Does choosing to flour under the loaves vs. pan spray underneath make a difference? Do I need to drop my temp down to 375, and bake a little longer? Should I double up on my pans, giving a thicker layer for the heat to travel?
Also, what internal heat am I aiming for in my challah braid. I have an instant thermometer, and have been waiting until 198-200 deg. before pulling out of the oven. The loaves are then immediately placed on cooling racks.