I have been baking at home, using Hamelman's book, and have found that, if I follow the bake times and temps listed, my crusts get overbrowned. I've lately taken to cooking about 25 degrees lower, and for shorter times (by about 20%), ending the bake when the interior temp of the loaf is about 200 degrees; that seems to give me a good result. An oven thermometer tells me my oven temperature is OK.
Have other people seen similar things? Is this due to the differences between commercial ovens and home ovens? Just curious.