I have been baking for years but can't seem to get my crust to get deep brown as I would like. It gets nice and crispy, but stays a glolden color and I would like to get it browner. I usually bake at 400. I have left it in longer but it just gets harder and dries out the longer I leave it. I've used different shortnings, no shortnings, sugar, no sugar, and many other adjustments. Italian and French bread can get brown without many ingredients, so it must be a procedure issue. I dunno
I find that lard makes it brown the most..