What did I do wrong?
Thought sourdough baguettes would make good sub sandwiches. Never made them before and they came out very blond. Used Peter Reinhart's book San Francisco sourdough substituting some ww and rye flour for the bread flour. I'm happy with the inside of the bread and the way it tastes but why on earth is the bread so pale? Everyone else's look so nice and brown. Baked at 450 degrees for 12 minutes. Pulled out parchment and baked an additional 16 minutes. Thought it was taking too long and not browning. Internal temp was 205. Used a baking sheet due to length, steam pan with 1 cup water added. I didn't spray them with water because I wasn't sure if I was supposed to. Need advise :) Thanks!