[winona]

I am an amateur bread maker - trying to improve my baguettes. I just read a post about the window pane test that asnwered some questions but I have a couple more.

One is that I get a wonderful golden brown crust on the bottom of my baguettes, which are baking on a stone, but the tops are kinda of a muddy brown, trending towards blackish highlights. I don't know what to change.

Two, and quite possibly related, my crusts seem a little too thick. Is this a function of over baking, or some other aspect of the dough itself?

Thanks for any suggestions.