This seems like it would be pretty basic, but a search of the forums didn't find an answer.
Usually the way to tell if bread is properly cooked is to time it (if you really trust the recipe) or to thump it on the bottom and see if it sounds hollow. I've gotten a number of false-positives from the last method, especially when I'm making deep/tall loaves. It's cooked a couple inches in on all sides, but the middle is kind of gooey and falling in.
How can I rescue such loaves? I cool the loaves before I cut into them, and even then, the first few slices look okay. I'm left with a part-raw loaf that is both cool and cut open, and putting it back in the oven gives it a funny texture. Can loaves like that even be saved?
Perhaps an even better question is how can I be sure tall loaves actually are cooked all the way through?