I am using the recipe for "Rustic Italian Bread" out of the New Best Recipe Cookbook. Have made two loaves. Both have had the same problem - I can't bake them any longer without burning the crust, but the interior is slightly undercooked (underbaked?). The recipe calls for 10 min at 500 degrees and about 35 min at 400 degrees, with a target internal temperature of 210 degrees. I have have checked my oven with an oven thermometer, and it is close enough. I use a thermapen to check the internal temp, and the crust starts to move from a dark brown to a slightly burned brown/black at about 200 degrees. I have tried with and without convection, with no difference. I live at about 5,400 ft if that makes any difference. Thanks for any help you can provide.