How to get a nice brown caramelized loaf?

Profile picture for user expatCanuck
expatCanuck on 12 Nov 2007 at 11:32

Here's a shot of a recent, representative loaf:

http://oldwithoutmoney.com/sourdoughLoafnBuns.jpg
sourdough loaf

A some significant cracking along one end & side, but reasonable form, decent results from scoring, a decent crust, and it tasted yummy good.
(Baked in a loaf pan at 425.)

But none of that brown caramelizing that characterized many a fine loaf.

What can I do to get that nice brown color? 

Thanks

 - Richard
www.oldWithoutMoney.com

Turning the temperature of your oven up for at least a portion of the time will help. I often start loaves at 475 or so and then drop the temp to 425 after 5 or 10 minutes. That also seems to help oven spring. You may also want to try moving the oven rack up one notch.