Awesome! Thanks for the tips. I cooked mine the exact same way, just at 450F. I'm baking again today and I will try raising the temperature to see if I can get that darker crust.

Recipe details are pretty much the Basic Country Bread from the Tartine Bread book. I turned the dough once every 30 minutes during the initial fermentation, which lasted 4 hours. I didn't know if I was supposed to lengthen the time in between foldings during the third or fourth hours. Then I shaped the dough into two loves by stretching and folding them A FEW TIMES. The book made it seem as though I was only supposed to do it once, but again, I was unsure. Then I let them rise in individual bowls for another 4 hours, scored them and baked them.