Better crust from my white bread in loaf tin
I've been baking for some years now, and I'm very happy with my simple white bread, which I bake in a loaf tin.
I bake for 35 minutes at 180 degree, with steam created by pouring water into a preheated roasting tin. The crust on the top of the loaf is always fabulous, but I find the sides and bottom of the loaf are very pale, and have no real crust to speak of. In fact, by the time I take the loaf out of the tin, the sides are a bit damp.
How can I get a better crust on the sides and bottom. Does my loaf tin have anything to do with it? I'm using pretty lightweight models.
Thanks for the advice,