Thank you! I, too, have neglected my chef. It is great to know I can recover! Here is my problem: my bread tends to be very doughy after cooking. I don't know if I am not cooking it long enough, the temperature of the stove is incorrect, I am adding too much flour, or what. Any advice? Sounds like too "cool" an oven and not baking it long enough, John. Perhaps also too fat a loaf. Try shaping an oval rather than round loaf; 425°F. Also, an instant-read thermometer will assure you when your bread is done - at the center, it should read at least 190°F, to avoid doughiness. Good luck - PJH

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