I'm not a bread maker but I tried this. I have baked it at 30, 35 & 40 minutes, and the insides when I cut it feels damp. I have left it in the oven (electric stove) with the door ajar also took it out of the oven to cool after baking with the same results. I have always waited a hour or more before cutting it. I do bake it on a cast iron stone, with the pan of hot water on the rack below it. Do you have any idea what the problem could be?

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