Well here goes, I did an experiment with a loaf baked starting with a cold oven and a hot baked loaf after the oven was heated up. Here is the first pic of the bottom of the loaves. The one on the left is the cold start the one on the right is the hot baked. The cold start bottom was stuck to the stone and had to be carved off, it was white, cracked and soft, also it caved in somewhat. It is also slightly larger because it spread out more than it jumped up.
Here is the side view of the coldstart vs hot baked:
Here is a picture of the interior crumb:
Here is a picture of the two on the outside. forgot to take a picture before cuttin them, so the other side that you can't see is cut, making them look shorter than they actually were.
The bread that was coldstart baked took about 10 minutes longer to bake and had blisters on top and a disappointing crust on the bottom. I believe that I actually underproofed both of the loaves. They both cracked their crust and you can see with the interior pictures, that the crumb was somewhat dense. However the hot baked loaf's crust was awesome! Crisp, crunchy and sour! Have a nice day!