burnt tops to bread

Last few loafs ive made have been large ones and the tops keep burning should be ok dropping a shelf dont want to mess with the heat or the time , im following the instructions .
chrissie b

I usually get a browner, although not burnt crust when I make wholemeal bread, so I do lower the temp a bit and cook the bread for a little longer.

Perhaps your oven heats aren't right?  Do you have an oven thermometer that you can test it with?   My meat thermometer is a dual one, and the other week I put it in the oven and the oven registered a difference of 20°C

I think i will go with the lower shelf to start its a gas oven , the recipe says gas 8 35 to 40 mins and 5 mins out of the tins it tastes fine and hubby likes it over done a bit on top .
chrissie b

A standard white tin loaf is usually cooked for 45-50mins at 200C (Gas 6) in a conventional oven. Gas 8 is 232C which is very hot for a loaf. It is possible your oven needs calibrating.

Is there any sugar in the recipe? That can cause crusts to darken.

Loaves cooked on a baking stone will often colour more at the sides in a UK electric oven as that is where the elements usually are.

If you are cooking in a "Dutch Oven" which is one of those lidded casseroles, they often suggest taking the loaf out of the pot at the 75% cooked stage to allow the crust to dry more.

I sometimes think fan ovens cause more problems than they solve. Ours is real pain. I'm sure that they have hot spots, not necessarily top or bottom, but front, back and sides. If it had an on/off option like some ovens do, mine would be off all the time.

BTW I bake a large loaf for 12 minutes at 220, turn it through 180° and then bake for another 12 minutes, before doing it for a further 2 or 3 minutes without tin or tray, as the case may be.