How to get a nice brown caramelized loaf?
Here's a shot of a recent, representative loaf:
A some significant cracking along one end & side, but reasonable form, decent results from scoring, a decent crust, and it tasted yummy good.
(Baked in a loaf pan at 425.)
But none of that brown caramelizing that characterized many a fine loaf.
What can I do to get that nice brown color?