When I finally got to working on my most recent loaf, I dismissed the ideas I had the previous night and tried to stick with my latest recipe for Sourdough Pioneer Bread. There was deviation once again when I substituted two Tbs of butter for the sunflower oil in the recipe. Expecting the water in the unsalted butter to affect the hydration, I added another 10 g of bread flour. It turns out that at the loaf size I worked with, the adjustments needn't have been made.
The aroma from the baking loaf was really attention grabbing. It must have been the butter. I think the exterior crust color was fine. I did try baking at a lower-375F temp after the initial 10 minutes.
Comments, humor, and questions are welcome.