In general, my hearth-style breads never get as golden as I'd like, even when they are completely baked. They look anemic and unappealing. Somewhere in K-A's website I once came across tips to get that golden color for these loaves. Can you bring them back for me? Thanks! Sorry, Lynne, don't quite know what you're talking about - try our baking tips section, see if that's what you remember. Could be you're letting the dough rise too long; if it rises too long (total - in the bowl, and once shaped), the yeast consumes all of the sugar; and since sugar is what helps crust brown, the crust won't brown well. Try for a shorter amount of rising time; or bake at a higher temperature. You can also try brushing the crust with milk or oil before baking, or even a beaten egg... PJH

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