We're sorry to hear that you're having trouble, Sally! It sounds like the proofing times are the issue here, maybe your dough is over-proofing which is causing the structure to collapse and making for a dense loaf. It's important to go by how your dough looks and feels in comparison to the descriptors in the recipe rather than just time alone. If it's warmer or humid where you are, that can speed up the rate that your dough rises. We'd recommend checking on your dough a bit sooner than you have been to see if shortening the rise times helps to prevent this gummy result you've been getting. 

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