Hi Caitlin, at what point in the bake are you removing the lid from the Dutch oven? I would recommend removing the lid about halfway through the bake. Leaving the lid on the entire time, or for most of the bake, could contribute to a gummy interior structure. If you happen to be cutting into your bread before it's completely cool, this could also lead to a gummy interior. The crumb structure of bread isn't completely set until the loaf has cooled and released excess moisture, so, tempting though it may be, cutting into a warm loaf is never recommended. 

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