Ryan, if you'd like to try replicating the results of the loaf on the right (crisp, golden crust) bake the bread in a Dutch oven with the lid on for about 25-30 minutes. You don't need to be able to see the loaf as its baking — trust that the steam is doing its job. Near the end of the baking time, simply remove the lid of the Dutch oven; there's no need to move it to a baking sheet. Let the loaf finish baking until the crust is golden brown (another 5-10 minutes typically). I hope this helps! Kye@KAF

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