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The oven was preheated with metal tray and baking stone in it. The loaf wasn't particularly large either, no, wet weight 1kg.
The fan oven doesn't have a non-fan option, nor can I split the heating elements. But I could try in the smaller oven (non-fan) although the baking stone won't fit in there.
Trial and error I guess!
PS: Getting one of these - that should negate the fan effect:
jonuxuk
Arducius
If your oven has the option then use only the lower heating element when cooking, and don't use the fan setting. I find mine will burn bread if the upper element is used, and the crust dries out really quickly with the fan going.
Uncooked after an hour in the oven sounds odd to me. Was it a particularly big loaf and was the oven pre-heated properly with the baking tray/stone/whatever in the oven too?