I have finaly gotten the times down for my oven as far as getting a loaf cooked inside and out with the 1 2 3 baking method. I would like to have my crust come out a bit less cooked. If you are familliar with this recipe it says 20 minutes with the lid on and 20 off. Which will reduce the crust browning, leaving the lid o longer or taking it off sooner? I am actually cooing an extra 5 minutes to get the loaf up to tempurture.