AG, if you happened to forget the salt, the bread would not brown as well. Also sometimes dough that has been allowed to ferment too long will not brown up very well. Or it could be an issue with your oven temperature. I would recommend checking that your oven is reading accurately with an oven thermometer; you can always adjust the setting accordingly if you're a little off. Adding a little diastatic malt to the recipe may also be helpful to increase browning. Barb@KAF

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