Hi Mary, if you find the bottom of your loaf is getting too dark with this recipe, you might want to try preheating the oven to 475°F or 450°F instead of 500°F. You should still get a nice rise in the oven with a slightly reduced preheat temperature, and this may save the bottom of your loaf from getting too dark. Other adjustments you could try is to take the loaf out a little earlier. If you loaf rises well in the oven and you're able to achieve a firm crust and rich color, I don't think it's really necessary to bake to an internal temperature of 210°F. Try baking to 200-205°F instead. Also, the diastatic malt powder called for in this recipe can contribute to a darker crust so if you're using that ingredient, you might want to reduce the amount to 1 teaspoon instead of 2. 

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