i am new to artisan bread baking and i have been trying to perfect a certain bread. its one of those no knead recipes out there and whenever i bake it, it looks really nice on the outside, but it is always gummy/sticky on the inside with a raw flour taste/texture. there are some what large irregular holes in the bread and it looks pretty but the taste/texture is not so pleasant.
the recipe i use is
3 cups flour
1 5/8 cup water
1/4 tsp. yeast
then i let it rise overnight. then i fold it once or twice and let it rise for two more hours then stick it in the oven at 450 in a cast iron pan with a lid over it for 25 min. then i remove the lid and let it bake another 25-ish
at least this is what the recipe is telling me to do.
does anyone know what could be causing it to come out this way? the dough is a fairly wet one... could that be the problem? or should i lower the temp of the oven and bake for longer?
as i said, im pretty new to artisan bread baking and i dont really know how all the factors contribute to how the loaf will come out yet.
thank you for any advice.