Hi Beverly, if you happened to cut into your bread when it was still warm, this often results in a moist interior. This is because the interior structure of the loaf continues to set as the loaf cools and releases moisture. That's why we never recommend slicing into freshly baked bread (as tempting as this is). On the other hand, if your loaf was completely cool and was still damp in the middle, then baking it to a higher temperature is probably warranted and you could try aiming for 195-200°F the next time you bake this bread.

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