What did i do a few weeks ago that made my scores brown

Well so far this week shaping and scoring has been good but not fantastic. A few weeks ago about 6 minutes into my bake I peeked in a saw every score line developing perfectly. At the end of the bake they came out with beautiful browned ears and could be been on a postcard. This picture above is what I consider now to be sort of average with good bloom and burst but now just trying to figure out what went right last time. As far as I can tell one very important factor is getting as much heat into and around the loaf in the first 5 minutes. This is the time that defines the loaf and so the though is maybe letting the oven get a bit hotter. I actually remove my stones, dock the loaves, score and then re-insert the stones. This is obviously letting a lot of heat out and so perhaps its a better idea to wait after removing the stones for 5 minutes to build up more heat. There's about 1.5 kg of dough fermenting right now for tomorrow so looks like the plan is to try for better bloom in the morning :)