My aunt's one comment about browning changed my whole bread game

I've been baking sourdough for about 4 years and always got decent loaves, but the crust felt kinda pale and soft. My aunt visited last month and said my bread looked 'undercooked on the outside,' which stung at first. She told me to push the bake time from 30 minutes to 42 minutes at 450F, no lid for the last 15. I tried it last Saturday and the crust came out a deep mahogany with that crackly sound when it cools. Has anyone else had a family member call out something obvious that you just kept ignoring?

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