No matter if you think you've over "toasted the bread, ( ours often has some almost scorched marks on the top) the interior is moist and tender. Try this different option: leave the lid on a little longer, and play with the final cooking time. These are not hard and fast rule. I think the only thing that must be followed is the time for proofing (minimum)
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL