My question is: how do you get the beautiful, even, golden crust in your photos? My loaves, made using the KA extra tangy sourdough recipe turn out with great flavor and texture, but the surface tends to be pale with areas of browning, unless I overbake. Is it just an oven thing? I suppose I could use an egg wash or butter, but would be happy to hear your perspective. BTW, the sourdough pretzels are a HUGE favorite in my family!

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