How do I get a golden crust at high altitude?
I live in Oaxaca, 6,000 feet above sea level with dry climate. My crust turn out thick and pale.
I haven't had any problems at 5400. My instructors from school told me not to worry about it until over 7k ft in elevation. As for crust, color could be from flour and sugar. Bleached flour will not get as dark as unbleached and also sugars will assist in darker color.
As for thickness, how much are you steaming? And what temp and how long are you baking.