I've made this bread several times and I'm still trying to perfect it. I'm getting a good rise and it looks beautiful but the center is gummy kind of like uncooked dough. I've tried using less water, more/less yeast, more/less salt, lower temperature with longer baking time and I'm still getting a gummy center. I'm doing everything and in the same order that Jacques Pipen did in his video. I'm using unbleached bread flour. He does not say what kind of flower he's using so it may be all-purpose. I do not have a nonstick saucepan like his so I'm using a nonstick loaf pan. I did try it once in one of Le Creuset small oval Dutch ovens. It stuck like the dickens so I gave that up. Even in the nonstick loaf pan it sticks so I use a spray cooking oil before I put it in before the water and that works well. It's not the oil that's causing my gummy center though because I've tried it both ways. I'm using an oven thermometer and a thermometer with the probe cooking until the center is 220 degrees. If anybody has any ideas how to sixthis problem I'd really appreciate any advice you can give. Thank You, Steve
