A thick, brown crust may be acheived in glass, darkened tin, black steel, silicone-coated, stoneware, and dull aluminum pans. Glass pans require a slightly lower temperature, because they conduct heat more efficiently. Hard rolls, Vienna, French, and rye breads should be baked either in parchment-covered pans or on lightly greased baking sheets sprinkled with cornmeal, polenta, or semolina to prevent them from sticking. Milk, either in the dough or brushed on at the end of the baking period, gives crusts a good brown color through caramelization of the milkΓÇÖs natural sugars. Cream or butter also may be brushed on for color up to 10 minutes before baking is done. Introducing steam into the oven during the first few minutes of baking or brushing partially baked loaves with salted water (1 teaspoon salt to 1/2 cup water) also helps produce nice crusts.
