u/OneJury8863

It seems like I either score it too deeply, at the wrong angle, or not enough. I can never get that ear that looks so pretty and from what I've read online seems to be important to how the bread rises and the final crumb.

Does anyone else have this issue? Does it just come down to practice or was there a technique that you learned that helped it click in your brain

Everytime I make a loaf the crumb ends up looking fine but ends up being gummy when eaten. I always check the internal temp and try to remove it from the oven with its between 190-200 F internally, allow it to cool overnight before slicing, and I think I'm proofing it enough but maybe that's the issue?

I'm totally at a loss. Everyone in my house says it tastes good but seems undercooked. Maybe I'm not probing it properly? Is it my flour? I usually use AP Flour. Any help of suggestions would be appreciated. This is so frustrating lol. Anyone else ever run into this issue?