We're glad to hear that the flavor of your bread was great, but we're sorry that it didn't brown as expected! It sounds like the dough over-proofed a bit at some point so the yeast cells ate up most of the available sugars, not leaving behind much to caramelize during the baking process making for a pale bread. Was your dough always kind of shaggy, or did the rough surface happen during the shaping? The dough should be kneaded until it's pretty smooth on the surface. If the dough got rough while you were trying to shape it, it could have been because it was sticking to the surface or your hands — wetting your hands before handling the dough will help prevent it from sticking to you. We hope this can help for future baking adventures! 

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