Today, I baked two loaves of San Francisco sourdough bread from a recipe on http://www.thefreshloaf.com . I've made this recipe before with some success. Today's bake, however, was very interesting. First the loaves feel heavy - not light and airy. Hmmm, underproofed, overproofed? Then while baking the first loaf, the crust never browned. It looks pale and anemic. So, for the next loaf I kept the oven at 500F for at least 20 minutes into the bake, browner loaf, still kinda heavy but better color.
See for yourself --