burnt on outside / uncooked on inside
I just joined and I have a question. Last night I tried to bake a Pain de Campaigne, and after 20 minutes at 400F it was getting burnt on the outside so I took it out. When I cut through it, however, I discovered to my outrage that its center was still gooey. I'm wondering if this has anything to do with the fact that I retarded the dough during bulk fermentation for 24 hours and didn't give it enough time to warm up. But how can that be, since the dough had enough time to double during the proofing period, which was aproximately 1 hour? If the dough doubled, it must have been warm enough to bake, no? What could the problem be?