My bread is coming out thick in the center with no air bubbles. While the outside is brown and done the inside is thick and almost a little undone. Please help!
It sounds like you could be baking for not long enough. What temperatures do you use and for what length of time?
A few of things come to mind:
Good Luck in trying to do things a bit differently and see if anything changes. I always take notes on what I do and this helps me sort out what is what.
Use a thermometer to check the interior temperature of the loaf. The temperature should reach 195 - 205°F