Sourdough, 75% hydration. KA all purpose, with a bit of rye and whole wheat. for flavor and color. Several stretch and folds throughout the day. Shape, proof overnight in fridge, remove from fridge while oven is heating.
Happy with flavor, happy with crumb, but my crust is just a thin skin, whether I bake a boule in a dutch oven (500 degrees covered for ten minutes; uncover, reduce to 475 and bake another fifteen or so to 205 internal temp) or an oval loaf on stone (500 degrees with fry pan steam for six minutes; reduce to 475 for another 6 or 7 minutes to 205). What can I do differently to get a well-developed crust?

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