Whether you put a cover on your sourdough whilst baking makes a huge difference. . Here we have two loaves made from the same dough. It’s spelt flour mixed 50/50 with spent beer mash (which was barley and rye). The left loaf was cooked in an open tin, the right one in covered tin. . The crust is lighter on the left because it dried out. With a moist bread like this, it doesn’t really matter that much. But with the sourdough millet and sorghum bread I make not having a lid leaves me with a top that disintegrates into crumbs when I slice. . You do not need to have expensive equipment to ‘lid’ a bread. I have a loaf in the oven right now resting on a pizza stone and covered in a large stainless steel mixing bowl. Works a treat. . Do you lid your breads?