bread comes out heavy and not done in center

If this is a regular yeast bread (that is, not a sourdough starter bread), then I'd suggest first turning your oven temperature down to 350 deg F--475 deg F sounds very high to me for a bread made with commercial yeast.  I use active dry yeast for some breads (sourdough for others) and for those, my oven temperature is no more than 350 deg F.

I agree that 350 to 375 degrees F is a better oven temp for yeast bread baked in a loaf pan.  A thermometer will let you know what is going on inside the loaf which should have an internal temp of 190+ when done.  

Wendy

One is an enriched bread  like brioche with some kind of combination of flour,salt, milk, butter, egg and sugar.  That one should bale at 350 F or so.  The other is a white bread that is not enriched and made with water, flour salt and yeast and that one should bake at 425 F or so.  If the top browns too much just cover it with a  piece of aluminum foil.  When the bread reads 205 F in the center and thumps done on the bottom it is done,   You can also take the bread out of the pan and finish baking it right on teh rack to brown the bottom and sides.

Happy baking 

and also lower the temperature halfway through the bake.  My go to sandwich bread is a 50% whole wheat with flax, sesame, and sunflower seeds from Hamelman's book on bread.  700g loaves are baked in 4x8 inch tins.  15 minutes at 450 F with steam (no convection) followed by 15 minutes at 410.  Top is nice and deep brown and crumb is cooked all the way through with a nice consistency. 

More about what bread you are making would be helpful, as well as what process. For example, the Forkish process is 475, so I am going to assume that is what you are using.

475 is a starting point. Start going down 5 degrees per run until you get to the right results. My oven does better at 465 than 475, even though the thermostats say it is dead on. It just cooks the bread better, or at least how my family likes it.

Like photography, it helps to hold all the other variables steady, and then "bracket" the variable. Go up or down a notch and see what happens. In your case, I would suggest down first.

i.e. without fat/eggs/etc. added, then you should bake at the highest temperature your oven can deliver, with steam if you like a crusty loaf, for the first five minutes, as that will provide the most oven spring. After five minutes drop the temperature to a more moderate level. What that temperature should be will depend on how you like your bread but the idea is to bake on a falling oven temperature to simulate the conditions in a traditional, wood-fired bread oven.

We like the top crust of our bread fairly dark, as that produces the most flavour, and I bake two loaves of just over one kilo each, in tins, as follows:

250°C (~480°F) for five minutes

220°C (~430°F) for 10 minutes

170°C (~340°F) for 30 minutes

My oven can be set to provide top and bottom or just bottom heat. I actually leave it on 220°C and switch to bottom heat only for the last 30 minutes, which has the same effect as dropping the temperature to 170°C because bottom heat only can't maintain the oven at the higher temperature. Cutting the top heat, rather than just turning the thermostat down, stops the top crust getting too dark while providing enough heat to make sure the bread bakes through. Oh, and I put the loaves a little lower than the centre of the oven, too. That way the radiant heat on the top of the loaf is limited somewhat.

If you prefer your bread to have a paler top crust, you could drop the temperature to a lower level after the initial five minutes, or cover it, but I do suggest you let the loaf have that five minutes at the highest temperature your oven can produce. After that, you'll have to experiment a bit to find the temperature profile that gives you a finished loaf the way you like it.