<<Disclaimer: Verify this information before applying it to your situation.>> Hi all. Last night, I made Bette Hagman's French bread recipe for the third time. I really like the flavor, and the crust is great. But the inside is consistently gummy. I've tried dividing the recipe into two baguette-size loaves, which helped a little, but not much. I bought the special French bread pans, and follow the recipe exactly. But the inside is still gluey. Has anyone ever made this bread so that the inside is as good as the outside? What did you do? TIA, Judy Beck