I have read the posts that say that an SD bread that doesn't brown may
have been over proofed or something to that effect...all the sugar
consumed by the beasties or some such. I am not convinced that is my
problem. If I bake it too long I tend to get scorching instead of
browning.

I have been trying to get better browning by adding malt...rye or
barley malt I've either made from roasted rye or bought at a Beer and
Wine making supply store. It hasn't really helped much. My oven is a
Dacor electric with convection capability. My husband suggested not
using the convection; I still need to try that. I have been put a
little pitcher of water in the oven for moisture.

I have used my Le Crueset pot that I bought around the time that NYC
no-knead bread recipe made the rounds, for my regular SD recipe. I
leave the cover on for about 20 mins then take it off for the rest of
the baking. The bread browns beautifully. Why? Because the moisture
is locked in the pot when the cover is on? How can I replicate that
without the pot.

Is it because I've been using the convection feature? Or, maybe I
should use the higher heat I used when using the pot...505 to 515
degree?

Any hints or suggestions?