Every oven is a bit different.
These kind of build-in ovens, they have good seals and better heat circulation.
And therefore bread in these kind of ovens generally bakes better.
Some of the smaller and cheaper ovens with really thin doors and not as good seals, they have very uneven heat.
It can happen that the heat on top or on the bottom is very hot, since there are the heat elements of the oven.
So if your bread turns out too white or maybe too dark, maybe black on the crust but inside not cooked/baked.
The problem could be that your oven's heat circulation is just not good enough.
You can also just try to adjust heat and baking time a little bit, put the heat down a little and bake longer.
Every oven is different.
Therefore everyone needs to see what works best for his/her home oven.