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I Really Ought To Re-Think This

The Tuscan White Hearth Bread looked good (apart from being odd-shaped)

My weird-shaped 'boule'.

and when I first cut it open (my pictures of the crumb all turned out blurry) it looked good, smelled good, tasted good. But on the inside It Was Uncooked Again! Argh! What am I doing wrong? The oven doesn't seem to be unusually cool—we baked homemade macaroni and cheese a couple of days ago and I was concerned the oven was running a little high, if anything. Am I not leaving the loaf in long enough? It was starting to get beyond golden brown; I didn't want it to burn. I'm not sure what's going on, and I'm really frustrated. Nancie doesn't like the bread because it seemed almost raw in the middle. Should I just toss it and chalk it up to "experience"? Deep breath. Must take a deep breath :-)

God speed, and remember: All sorrows are less with bread (properly baked, of course).
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