I just baked this in my Le Creuset cast iron lidded casserole dish with parchment paper inside. I baked it to 209° (tested at multiple spots in loaf) but the center was under baked. The bottom has a very thick crust. After reading through several of these comments it seems that my oven rack could have been too low thus producing the thick bottom. But, how do I resolve the doneness issue? Please advise.

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