I baked 2 loaves of Filoncino Italian-style bread with KAF Bread Flour. At 25 minutes they temped at 207F so I removed them from the oven. They were baked on a Baking Steel. The bottoms are nice and browned and crusty but the rest of the loaves have almost no color. Why is that? I feel if left to bake any longer to achieve more color the bottoms would have burnt. Do you have any suggestions on what went wrong and what I should do next time I bake these loaves so they will look more appetizing? Any help/suggestions will be greatly appreciated.

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