If your dough seemed like it was the right consistency when you were kneading it--not too wet, not too dry--then the wet inside texture is likely a result of under-proofing. This means that the dough was not allowed to rise for quite enough time. Try using our blog called The Bread Also Rises to learn some tips for mastering how to tell when a bread has finished proofing. I hope this helps with your next loaf! Kye@KAF

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