I am getting light crusts. The bottom is perfect and the cheese is browning perfectly. I am using 800 grams of flour, 500 grams of water. 1/2 tsp ADY, 1- 1/2 tsp salt, 2 tsp honey, 3 tbs whey, 3 tbs Malted Milk. 1 tsp olive oil, after a 5 hour poolish of 300 gram flour and water plus the 1/2 tsp ady and malted milk I add 1/2 IDY. Knead for 5 minutes and 48 hour cold ferment. I bake on a baking stone at 475 for the first 4 minutes and finish it on a higher rack in a 1-1/2 and 2 in. seasoned pans. The bottom is a perfect golden brown but the rim still to light.
What should I experiment with to increase the browning to match the bottom? Sugar? Tempature? Pan depth / type, bake time? Or all.
I am getting the same results with KASL and All TRumps and Guistos all high gluten flour.