Welcome. It's entirely possible that your oven temperature is not what it says on the dial. That's pretty common. It sounds like you're on the right track. Note that, with some bread recipes, it's appropriate to "tent" the top of the bread with foil for part of the time to keep it from over browning. Also, conditions vary within your oven. Top to bottom, front to back, and sometimes side to side. Sometimes, a cookie sheet is used under a cake of bread pan, or a loaf is baked on a large pan. If the pan blocks a lot of the oven space on that level, it disrupts the design. You may have seen this if you put two sheets of cookies in, one above the other, and see a difference in cooking time between the two. So when you get an oven thermometer, check it all over the oven.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen