Hi Lorne, are you cutting into the bread while it's still warm from the oven? The interior crumb structure isn't fully set until the bread cools and releases excess moisture. If you did allow your bread to cool completely and it was still gummy inside, then I would try to bake it longer the next time. Look for other signs of doneness: firm crust on the sides and bottom, rich golden brown color, bottom sounds hollow when you thump on it. 

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