Hi there, Rommy! Leaving the lid on the vessel longer traps the steam for longer and minimizes browning on the top of the loaf. Removing the lid sooner releases the steam and allows for more browning. While steam is what makes for a nice thin, crispy crusty, too much steam can make for a thick crust and a loaf that is shaped like a saucer. We hope this helps and happy baking! 

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