Steam makes things brown more. So don't give it more steam than needed for oven spring, make sure the steam is "cut" as soon as the loaf has sprung. I block the vent of my home oven for the steam phase, then open it up as soon as the steam has helped the loaf spring. Your 1 cup could be too much and for too long?
You're not spritzing your loafs with water at any point are you? Some people do that:suprise:, that will get you too browned a loaf also.
If you want to buy more equipment, get a remote reading thermometer, and take that bread out at 190F internal temperature. Then you can be sure it's done inside and you won't be cooking it longer than necessary.
For a golden crust and steam at home you might also be happy with a cloche.
If you're happy with the water on the oven floor that's cool, but others you might not want to try that at home. Ice cubes or water on the floor of a hot oven can warp it.
That's a nice simple formula, you should be able to get a loaf that's baked inside with a crust that's not chocolate brown.
BTW Oven spring will also be helped by not overproofing your loaves.