As co-founder of a baking Meetup group, I get to see a lot of what Michael Pollan somewhat crassly calls, “crumb shots.” One consistent error that I see in many of those bread selfies, is that the baker did not leave the dough in the oven long enough. The crust is too light in color.
I’ve found that my best loaves are the ones where the crust is chestnut brown, taken from the oven just before it starts to burn on the bottom. Too soon and you have a light colored loaf with a soft crust and gummy interior. It took me a long time to figure out that you get a good crust by baking your bread almost to the burning point. Josey Baker calls this “bold baking.” It’s bold because it goes against the beginner’s fear of burning.
While crust color provides a convenient clue for when your loaf is ready to remove from the oven, oven temperature and baking times are also factors. If the bread bakes too fast you’ll end up with a soft crust; if the oven runs too cool you’ll get a crust that’s too hard. In our old O’Keefe and Merritt, I bake my bread at 500º F (260º C). If you’re using a convection oven you’ll need to bake at a lower temperature.
So be bold baker!