Over-browning on top and bottom
I am new here, but have been lurking for some time. I was recently given the gift of some SAF yeast that works wonderfully and have expanded into bread baking. I baked a spiced bread (much like for hot cross buns) that was enriched with egg, butter and milk and contained 5 tbls sugar. I folded in raisins and candied ginger before forming and glazed with beaten egg before baking. The recipe called to bake it at 425F for 15-20 mins and then lower the oven to 400F and bake for 25 mins. Following these times and temperatures, the bread WAY overbrowned on the top and the bottom to almost the color of molasses. I was going for more of a golden hue.
Anyway, I am new to bread baking and am not sure how to augment the temperatures and times to acheive the proper color of crust as well as internal doneness. I have had this same issue with brioche type breads as well. Any help is appreciated.