I am baking loaves of sourdough using this recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/
I cook my loaves in a staub cocette and after the allotted time, they're very, very brown, verging on blackened on all sides. Otherwise, they're great (good crumb, etc). I have tried lowering the oven temperature somewhat (and verified it with a oven thermometer), but by the time they are done internal temp-wise, they're still just as brown. Any advice on how to adjust would be helpful.
I am at a bit over 5k elevation and in a dry environment, if that matters.