Bread comes out raw
I tried a new Ciabatta recipe today from Barry Harmons website. http://www.artisanbreadbaking.com/breads/ciabatta/ciabatta.htm It turned out beautiful. Only problems was when I cut it open. The dough didn't cook. It was full of air holes and look like it would have been great. except it was gummy gummy. I threw it back in the oven for another 20 minutes, still it didn't cook. So that made a total of 50 minutes.
I used Sam's Club Bread Flour for the Poolish and Sam's AP for the rest of the recipe. Then I added 1TB of Wheat Gluten what I thought would bump up the AP to a Bread Flour. Was this where I strayed.