Not at all, Sandy, in fact, a covered baker creates a nicer crust because it traps the steam inside. (Especially if it's preheated.) Brownness usually becomes most prominent during the final third of the bake time when the lid has been removed. Some things to keep in mind are that loaves with sugar or fatty ingredients like honey, butter, or milk, brown well. And loaves that have had a very long rise, say, over a couple of days in the fridge, will brown less because the yeast has eaten more of the sugars. Annabelle@KAF

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