Hi Jo, a gummy interior could be a sign that the dough is over-fermented or that you're not baking it long enough. If you're using different flours than the ones called for in this recipe this could also cause issues, especially if you're using lower protein flours that aren't able to develop as much gluten and won't absorb as much water. If this is the case you might find it helpful to add a tablespoon or two of Vital Wheat Gluten, which will up the protein percentage and absorb more liquid. You could also consider reducing the hydration of the recipe a bit. For more help troubleshooting this recipe, please consider contacting our Baker's Hotline. We're here via phone (855-371-BAKE) or CHAT, and you can generally reach us M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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