Calibrate Your Oven
I've seen many posts regarding disappointing results when instructions have been followed to the letter: "The crust was done, but the crumb was soggy in the middle"; "The crust was perfect, but the inside was dry"; "I had to bake fifteen minutes longer to get my loaf to look like yours"; etc.
It occurred to me that the problem may be that your oven isn't doing what it claims to be doing. Maybe it is hotter (colder) than the setting would lead you to believe.
My old oven was fifteen degrees too hot compared to the setting; my new one was thirty-five degrees too cool. I corrected both problems by calibrating with an infrared thermometer aimed at the baking stone after preheating to 350 degrees. Recalibrated both and began to get the expected results.
Just a "heads up" to those who aren't getting what they expect. Hope it helps.