Often, when I bake my sourdough multigrain bread to 190 F, the crust is very brown and the loaf dries out quickly. I use an oven temperature of 375 F. Can you suggest anything to hel the bread still be fully cooked, but not so brown on the outside and dry? I use a dual fuel stove, with a convection, electric oven. I’m wondering if maybe using the convection is drying out the bread so much.

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