Wet and doughy
To date, I've amassed a pretty foolish looking catalog of failures - I've set the oven too low, forgot to slash, etc. etc. But one constant problem I've encountered is the interior of the loaf ends up damp and doughy, even when I get a good hollow 'thump' and the interior temperature reads 180°F+. Given both of these the loaf should be properly cooked, but no dice. Any ideas what is going wrong here?