Ciabatta still slightly wet after 20 min bake.
I have been baking the quick ciabatta reciepe on this website and can't seem to get the dough to fully cook. I know it's probably somethign simple but I'm a new guy at it.
I take the normal reciepe and bake two loafs instead of 3-4. I keep the oven between 450-475. 15 minute bakes weren't working for the interior doneness although the outside was a nice offwhite with shades of brown. I then went up to 20 minutes and although the crust is nice upon cutting the bread or even after pulling it from the oven the bottom center is just slightly gooey. Do i need to stretch my loaf out more into a rectangle (right now i keep it a round lump). Any words of advice would be appreciated thanks. Also I know I know the ole just bake it longer will come up but beyond that obvious point what could be a culprit.