Hi - I love this and have tried other Pain de Mie recipes, but this one is close to perfect for me. One problem though - I am using all of the same equipment and measuring by weight as indicated in the recipe but I do have one consistent issue: I have a gummy/under-cooked ring around the loaf. Sometimes it is not too big of a deal, other times, it is near inedible. The interior is beautiful and it hits the correct temperature as measured by a Thermapen. This has occurred with an internal temp of 190 and at 200+. I happen to use an Ankarsrum mixer, but I very much doubt that has anything to do with it. Thoughts? Thanks!

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