Sticky Dough Query
I've been having a go at this business for a few months now, and I can cook up a fair few decent things. But, and I don't know why, the art of making a normal loaf of bread evades me. I'm talking about a loaf of bread made from bread flour, yeast, salt and water, nothing else. I give it all the due love and attention, and I always end up with a sticky dough. You can see where it has cooked normally closer to the edges, but in the middle, it's almost damp. Texture-wise, it's all right. There are large holes. Any advice someone can offer?
My oven is tempremental, which I assume can't help, but other than that, I presumed I was cooking it at either too high or too low a heat - or is it something else?
Ta in advance.