Hi Ud! That's the correct temperature, but we suspect that it needed longer to cool before cutting into it which, we know, feels like the longest and most torturous step of any bread recipe because it just smells SO GOOD. It probably needs at least two hours to fully cool from the inside out, if not a little longer, on a cooling rack. It continues to bake and slightly dry out during this cooling process. Before that point, the middle can feel soft and even a little gummy even though it's reached the proper temperature. 

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