I like to let my bread rise in a slightly warmed oven. Turn the oven on to 100 degrees F, and leave it on just until it gets warm (not hot) in the oven. Then turn the oven off, place the bread in the oven, and let it rise until nearly to the top of the pan (the amount of time this takes depends on how warm the environment is that the bread is rising in. Cooler temps = longer rise time). Remove the risen bread to preheat the oven before baking.
Use an instant read thermometer make sure that the bread’s internal temperature is 200°F. Under-baked bread will be gummy when you slice into it.
I generally remove the bread from the pan as soon as it comes out of the oven. I place the loaf, on its side, on a wire cooling rack. After about 10 minutes, I flip the bread to the other side. I find doing this helps the bread to keep a nicer shape once it has cooled.