I have a guess at it based on a lot of trial and error (this is the bread I grew up eating - was local to me then - been baking something similar to it now). What do you think? My guess at bake temp is 375F with steam first 5 minutes.
More information:
Light for its size. Toasts great (browns in one cycle on medium low). Has an airy crunch when toasted.
...the hydration is ~62-63%, for a couple reasons, but I'm not one of those hydration experts and could be way off.
You are obsessed with this bread (an observation, not a criticism). I can't remember, without checking out your older posts, if you tried to get the recipe from the bakery. Did they give you any clues?
Matching the original exactly - unfortunately - won't happen. All you can really do is match the "holes". If you want - think slow - go right from dough to pan (you'll need 1) and cook lightly. Hotter is better. And of course - good luck. And I forgot - do post results! Enjoy!