Overly dark loaves from Challenger bread pan

IMG_1223.jpg IMG_1224.jpg IMG_1225.jpg Just over a year since I started my bread baking journey. I committed to the Tartine method from the start and have made good progress up until the baking. I make two loaves once a week.I use a Challenger bread pan and began to get nice looking loaves, but they had a sticky crumb that left a heavy film on the bread knife. So I began extending the baking time, first to 1/2 hour (up from 25 min in recipe), then adding 15 minutes after turning the oven off, and most recently adding 20-25 minutes with oven off.

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