I'm with Shawn on this one. I first tried taking them off at 160* (I think that is what the virtualbullet board suggested) and found that the slices would crumble and fall apart. I no longer experienced this problem when I started going to 170*.
I have had trouble a few times with the loaves falling apart but I add an extra egg for binding and no problems anymore. Big chunks of bread didnt help either. I now use bread crumbs instead and that seems to help also. I cook them somewhere between 160-170 and it works for me.