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@Arducius
Always let the bread cool! As tempting as it is to dive right in you'll lose a suprising amount of moisture if you cut the loaf when it's still hot.
Timings wise I find 35 mins at max temp (oven says 250 degrees but no thermometer so who knows actual temp), preheated for at least half an hour, is enough. I used to use the temp probe to check the loaf was up to 90 odd degrees but found it was consistently up to temp so stopped bothering and just rely on a timer to tell me when to take it out.