brown colour in crust
hi freshloafians , is the second time i would like your help so sortly . My dough when is ferment for 12-16 hours is not getting enough gold and brown colour in the crust . So the ingredients are cooked well done and the dough is not goldenbrown . When the dough is fresh knead has not the same prolem , any ideas ? the ingredients of the dough (Hydration60%) is flour Farina ,yeast, sugar,salt,oliveoil and water . Also is a bit more sour when ferment for 16 hours . Is it possibe to avoid sour taste ?
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