I think the retained heat must continue to bake a loaf even after you remove it from the oven, and the amount and rate of loss of that retained heat must govern what is the ideal internal temperature at which to do that removing. In that light, it seems to me shrewd you considered different shapes and colors, but I think it’s important to consider that the mass and hydration of you loaf will make a difference, at least under the continued cooking hypothesis. From basic thermodynamics, loaves that weigh more and/or have a higher hydration will take longer to bake and emerge with more retained heat. The rounder the loaf the smaller the surface area and slower the loss of that heat. The darker the dough, the faster the loss.

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