I have been making (fighting with) high hydration doughs every day for the last week. I have been experimenting with the hydration level (75% first batch, then 70%, then 65%); varying the amount of time fermenting out of the fridge and in the fridge; varying the proofing times. Every last loaf has come out too sticky inside. Today's loaf is absolutely beautiful, nice rise, perfect 'ear', great color. And it is STILL too sticky inside. I always bake them to 209F interior temp....and I am at my wits end. Any advice?

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