Hello All - Tartine country white -1/2 recipe but otherwise exactly from book. First rise 3 hrs at 72 degrees F, refrigerator proof overnight (10 hrs). Heated la creuset dutch oven in 500 deg oven, turned down to 450 to bake loaf covered 20 mins, 30 mins lid off. It rose to touch the lid! Top is dark and bubbly, sides & bottom are paler - lovely, but not deep brown I was hoping for. (see pic) Suggestions for darker caramelization on the sides & bottom next time? Thanks!