I have been having a consistant problem with my bread. I am using the white dough receipe from: "Dough:Simple contemporary breads" by Richard Bertinet. I make a raisin bread in a boule shape and cook it on a baking stone. I preheat the oven to 475 then add boiling water to a pan in the bottom of the oven. Because of the middle being gummy I most recently decreased the temp to 425 after. Cook for about 20-25 minutes or until top is golden brown. The gumminess has improved some but still is a problem. Sorry for the lack of pictures. Will try to make another loaf today or tomorrow. Will update once I have the pictures.