I bought a Thermapen classic instant read thermometer. I check my loaves and bake them till I get an internal temp of about 195 to 200 degrees. That gives a normal brown crumb and a properly baked inside. Maybe to get a dark crumb, try upping the temp of the oven by maybe 10 degrees or so. That would over-bake the outside while keeping the inside at proper temp of the 195 to 200? I'm somewhat guessing because I never really tried it. I like the golden crust.

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