Hello all. I'm having a problem with the final results of of my bread. Although it tastes great and has a beautiful exterior, the interior is almost rubbery, and it has an almost gummy appearance. It's rather hard to describe. I don't seem to have this problem all the time, but enough to know that it is something I'm doing incorrectly. I should say these last loaves were made using Suas' formula for baguette with poolish. I also frequently use Reinhart's and Bertinet's formulas as well. Any advice would be appreciated.