Help needed, doughy bread
I'm hoping someone can answer my query:
The texture of the loaf I made today just wasn't right. The lower section was somewhat denser than the top half, while the top had some holes in it. As well, the center was a bit doughy and it gives the appearance of not being cooked long enough. The outside was good as was the crust. The dough was allowed to rise as normal and baked at 200 degrees C for 35 min and seemed ok when I took it out of the tin.
I'll welcome any suggestions