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oven might have been a tad hot
Your loaf looks great tbh. I've burnt a few loaves by leaving the top heating element on or leaving it on the fan setting as they just dry out too fast. A hot oven is good (most domestic ovens will only go to about 250 celcius so just whack it up) but you want an even heat and the quicker the crust dries out the more likely you are to get some burn. I preheat on the fan setting and then switch to the lower heating element only when I put the dough in (onto preheated stone), with a baking tray on the lower shelf and pour a bit of water in the tray to create steam (for a chewier crust).
Arducius
Pretty happy for a first go, oven might have been a tad hot as it was done in 20 minutes (did use a pre-heated pizza stone) and forgot to spray water so did that after five minutes.