Mike: Nice design on top..too bad it didn't get browner, but the
inside looked great.

Since I did three things differently I am not sure which one
contributed to my better browning. Was it putting the hot stone on
the top, the much higher temperature, or not using the convection
mode? Hmmmm But then it wasn't as sour at all this time....So were
there more sugars left that contributed as other's have suggested?