Hmm probably the former actually. Recipe called for a 210 oven but I think I'll go a bit lower next time and keep the baking more consistent as it was a bit in/out when I realised it wasn't baked. Good shout on the shaping, did eggwash but I need one of those silicone brushes to get it on properly.
I'd guess underbaked if it's doughy at the bottom, it might have been underproofed at the base if the tin was cold too.