My experience is kinda new. I got the Omnia so I could still bake sourdough bread in fire restricted areas.
The first trial was a dud, but it wasnt a really fair experiement. I'd two boules ready to bake -- one to give away and one to keep. Did the first one in the Dutch oven with charcoal. The second would have gone in right when the first was done, but the wind had come up pretty fierce. So as gently as possible, I reshaped the boule to fit in the Omnia.
Long story short - the top didn't brown, but did form a thick and hard crust. We. I think I need to try again. I used both the rack and the silicone liner. Next time, I will try my regular lean sourdough with the final proof happening directly in the pan.
I've since been working on a sourdough dinner rolls recipe for the omnia. First try was meh. Good, soft dinner roll texture, but the flavor was one note. The second batch I'd adjusted amounts of enriching ingredients up, and added 2t of sugar. That did it! They are yum.
The tops of the rolls are as pale as can be. They look like brown-n-serve rolls before browning. The bottoms are golden brown and have a thin, crisp crust. Wish I could brown the tops, but I think I can live with pale as long as I can still bake sourdough.