Hi Cindy, we're sorry to hear you're having trouble with this recipe and baking method. The good news? You'll totally get there! We promise you'll have epically delicious results eventually. It sounds like the dough perhaps could use a bit of shaping to help give it structure. You can reach out this article on our blog about shaping a boule to give you an idea of how to wrangle this wet, sticky dough into a loaf that has structure. It's also possible that you need to use a higher protein flour if you're not baking with King Arthur All-Purpose. As for the rawness in the middle, we recommend checking for doneness using an instant-read thermometer. It should reach at least 190°F before you remove it from the oven. If you find it continually takes longer than expected to bake through, your oven might be running low. Test it with an independent oven thermometer and try increasing the heat slightly. If you find you're still not satisfied with your results, give our Baker's Hotline a call at 855-371-BAKE(2253) so one of our friendly, experienced bakers can troubleshoot with you further. You've got this! Kye@KAF

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