if i may. my question is about baking regular(?) gluten free bread. no matter what the bread blend is i find that my loaves get a very dark crust. i started to foil tent after 20 minutes for a 60 minute bake it is better on top, but the sides are too dark and about 3/8 inch wide! wouldn't be bad, but these crusts taste bitter too. can you tell me what i should be doing. i use ikea or wilton pans. and a gf cook spray i realize this has nothing to do with the sourdough baking, but i am hoping for help as it is about bread. thank you.

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