Try using the conventional oven setting as opposed to convection next time you bake, and cover the loaf with foil halfway through baking. This will help prevent the crust from browning too readily while still allowing the loaf to bake all the way through. Another approach to consider using is baking your bread in a Dutch oven, which captures steam. The steam hydrates the crust and makes it golden brown and shiny. For more details on how to effectively use a Dutch oven to bake artisan bread, check out this post: Bread baking in a Dutch oven. It just might be the best way to bake bread! Happy baking! Kye@KAF

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