Hi there! This was my second attempt at following this recipe. My first ones were too pale and not crusty enough so I was determined to do it better this time around. I'm in a smaller Mexican city and don't have access to King Arthur flour. I've been using a Mexican made bread flour for my other breads so I used that as well. Everything went well until the baking. I preheated to 450 (with a thermometer to verify) in my gas oven and put the boiling water in a pan below my baking sheet. The top crust never browned even at 35 minutes. End result was too dense and the outer crust was floury colored (except the slashes) and the bottom color just right. Though the outer crust was crusty, it seemed too thick. It's hard to slice. I think I might not have waited quite long enough at the very final "marshmallow" stage rise before baking. Plus I doubled the recipe and created four long baguettes. Your thoughts?

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