getting the loaves brown enough
I just tried Susan's (wild yeast) poolish baguettes where she recomends diastolic malt for browning. I followed her recipe, I did use KAF's European baguette flour, and was really pleased with the feel and condition of the dough as I put them in the oven. The only change I made was to start them on 500 degrees F instead of 475 an I left them on that for 7 minuets instead of turning the temp down to 450. I then turned the temp down to 475 for the 10 minuets she recommends. At that time I checked the color when the idea was to turn off the oven,door ajar, but there was really no color so I turned the oven back on at 475 for 10 minuets and took them out, still almost no color.
Any suggestions. By the way Ive had the oven temp checked twice an was told it was running a little hot. I have no idea how to get the nice dark brown.