One question. You cook 30 minutes then tent it? Seems counter intuitive. I'm used to putting foil over the edges for most of the cooking and then taking it off towards the end to get it to brown. Either way, Pam - you're simply shielding the crust for part of the bake, either the beginning, or the end. I personally prefer a darker rather than lighter crust, so I like to get it almost as brown as I like, then cover it. But since you're used to doing it your way - go for it! PJH

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