I was so excited about baking this bread.. but sadly, the bottom and inside of the bread did not fully cook through even though I baked it for 30-35 mins. The top of the bread was nice and crusty. It was also quite flat. I wonder where I went wrong. I had alot of large holes in the bread though. Any idea where I went wrong? I can't call your hotline because I'm from outside of US/Canada. HI Kimmy, All ovens vary, so you'll want to use an instant thermometer to take the internal temperature of the bread to be sure that it is done. You can use a meat thermometer too. For sandwich breads, the reading should be 190°F, for artisan breads and sourdoughs, 200-205°F. Hope this helps. ~ MaryJane

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