As a person learning to bake bread, I have spent hours upon hours reading posts in this forum. It is a gold mine of ideas and lessons!
Yesterday I baked two loaves of sourdough bread in loaf pans using a "tent" of aluminum foil t capture steam during the first 25 minutes of baking. The loaves turned out well. (Finally success after far too many failures) The crust was crisp and glossy.
What are the "experts" comments regarding this procedure?