Doesn't look overbaked to me, but looking at the bottom crust will settle the issue, often the top crust looks great but the bottom one is still half-raw. As long as the top crust isn't DARK brown or black, I don't consider it overbaked.
There was a thread in the Bread Baker's Guild forums a while back where bakers were talking about how they like their breads to look and what sells. The nicely caramelized crusts that many bakers strive to produce sit on the shelf while the ones that are a tepid tan sell out.
In Appolonia Poilaine's book about the Poilaine bakery, there is a recipe for their punitions (sugar cookies), she says they come out all sorts of shades from off white to dark brown, and some customers prefer the light ones while others prefer the darker ones.
I made that recipe and there is a noticeable taste difference between them, the darker ones have more caramelization and that adds flavor complexity. (Biscoff cookies are a perfect example of this; they taste quite spicy, but the only spice listed is cinnamon.) Harold McGee says they have identified at least 1000 different compounds that are created when you caramelize sugar.
In one of Gordon Ramsay's shows a while back (I forget which series), the contestants were asked to bake a pie. In judging them, he cut a slice, scooped off the filling and looked at the bottom crust. If it was soggy at the top, he called it 'raw' and pushed it away without tasting it. Most of the pies failed his bottom crust test. (Some year I want to eat in one of his restaurants to see if I can order a well-done steak that isn't totally dried out, a challenge he's used several times on Hell's Kitchen, giving the contestants 3 identical steaks and asking them to deliver at the same time one rare, one medium-rare and one well-done. I know I can do the well-done one properly, I think I'd struggle to get all 3 done simultaneously.)
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