Bake time for Hamelman's ryes?

Hi!

I baked a bunch of Hamelman's ryes over time, most recently this rye miche (excuse the poor shaping as this was my first time using a brotform for a 100% rye loaf and I probably used too much flour for fear of it sticking). It came out fabulous, even if cut too early, but I always pull them out soon after their internal temperature reaches 200-202 F. That happened after 31 minutes in the oven for this one. Which is shorter than the time in the recipe, which was around an hour. Does anyone bake Hamelman ryes as long as the recipes state? What are your observations? Did anyone bake them until just done and another time for the full time specified in the recipe? I guess my main hangups are worrying I'd burn the loaf and that the crust will be too thick.