Hi Erin, the instructions and recommended oven settings for our Alaskan Sourdough Bread mix are correct, but you will get different results, depending on the baking method you choose. The traditional pan loaf should yield a soft sandwich bread when baked at  350°F, while the free form loaves that are baked at 425°F tend to be crustier and more artisan-like in nature. It sounds like your oven might be running a little cool, so you might want to try baking at 375°F and bake a little longer, if necessary. Look for a golden brown crust that is firm to the touch (on top and on the sides and bottom of the loaf). If you have an instant read thermometer, I would shoot for 190-195°F for an internal temperature when fully baked. When you take the loaf out of the oven, be sure to let it cool on a rack, rather than in the pan. Breads give off a lot of moisture as they cool, and the internal structure isn't fully set until the loaf cools completely. 

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