Any coatings?
It's been a long time since I baked bread without using a mchine, so I don't remember the specifics. But painting the surface of the loaf with various edible substances can have a profound effect on the results.
Things I tried (and unfortunately I don't remember which did what) that had nice effects included
* water (that surprised me - I thought it would boil off too fast to do anything)
* milk
* egg - whites, yolk, mixed, whipped, the results varied
* butter (I do remember that one - much softer crust)
* oil
Seriously, the coating makes far more difference than I expected.
But what you are describing is a pretty standard result, for any food, of too high a temperature. I'd drop the temp and increase the time. And possibly (if the lower temp doesn't brown things the way I like) kick the heat up at the end of the process. And you are hearing this from a guy who likes to cook hot and fast. Except for starting smoking my Thanksgiving turkey on Monday afternoon or Tuesday morning.
Also, when you are rising it, you do have a damp cloth over it, right? I've had bread go in the over with the outside already too dry.
