I recently purchased a commercial gas stove, with a lovely huge oven - but now, my bread doesn't brown well; it comes out looking anemic.  It still tastes good, but doesn't look wonderful.  I've tried a pre-heating the oven 25-50 degrees above that called for, in the recipe (and lowering back to the prescribed temperature, (and not)).  The top simply won't brown -  the bottom does.  I've tried it with & without the baking stone.  I simply cannot achieve the lovely golden brown that my small electric oven used to provide.  Any ideas?