I'm on my 4th loaf of your No-Knead Sourdough bread and it's fantastic! I recently invested in the Emile Henry loaf pan (it's gorgeous), but with both the dutch oven and this pan, my bread crust seems to get almost too dark (and I like a good brown crispy crust). I'm afraid to cook it longer to reach the 210 degrees (I've been taking it out at 208 or 209). And that's with an extra 5 minutes of baking with the top off (20 minutes). Suggestions?

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