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Here’s Sarah Black from her book One Dough, Ten Breads: Making Great Bread by Hand on the colour of the crust:
As the baking continues, the starch in the dough stabilizes and the gluten coagulates, setting up the final structure of the loaf. The coloring of the crust during the end of the baking time comes in part from the caramelization of sugars at the surface of the dough. A darker crust signifies more flavor than a lighter one, as the flavor from the crust diffuses into the interior of the bread.
See also The bread is quite dark. What’s going on?
Sarah Black’s One Dough, Ten Breads
