Hi Deborah, sometimes over-fermented dough has a somewhat gummy texture after baking, so you might look at reducing the overall rising time, or be sure that the dough is not rising too fast by controlling the dough temperature. Dense, moist breads sometimes need to be baked to a higher baking temperature, so you might want to aim for something more like 210F for this particular bread. And be sure to let the loaf cool completely before slicing into it. As bread cools it continues to release moisture, so cutting into a loaf too early will likely result in a sticky/wet interior crumb.  

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