I just tried this recipe for the 1st time--used SAF yeast and KAF. Loaves were consistently damp inside, in spite of waiting until they were GOOD and brown before taking out of oven. Should I try a lower oven temp/longer baking? Is it my mediocre slashing? (I'm wondering it steam couldn't escape...) I found slashing very difficult with such a sticky dough. I tried small roll-size loaves on day 2 as an experiment. Same problem. This bread is a favorite of mine. My co-worker loves to use it as pizza dough if she is looking for a quick dinner. It does have a moist interior but should not be doughy. Be sure your oven is up to the correct temperature. An oven thermometer is helpful! Yes, slashing can be difficult when the dough is sticky. Do not be afraid to go back a second or a third time to make your slashes deeper. You may need to keep your loaf in longer than the suggested baking time. I know I do. Every oven bakes differently, keep in mind. Look for a nice golden color and an internal temperature close to 205 degrees. Elisabeth

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