I just baked this bread for the first time and my bread has a divot on the top and did not brown very well where it fell a bit. The temp was 195 and the rest of the loaf is golden brown. Any suggestions for my next attempt? Sometimes this happens when the crust separates from the loaf underneath, right at the very top. This could be a sign of insufficient kneading; or perhaps poor shaping; or under-rising; the crust drying out due to insufficient cover as it rises; or even too soft a dough. Keep trying; next time will probably be better. PJH

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