Is my loaf undercooked?

I get this one a lot here in Canada, and the crumb usually tells a different story than people expect.

A dense band along the bottom with big holes up top is not underbaking. That pattern points at shaping and proofing, not oven time.

Degas the dough fully before you shape it. Then roll it into a tight log and build real surface tension, so the loaf rises evenly instead of blowing out big holes in one spot.

If you want proof, check the centre with a thermometer. A finished loaf reads about 190 to 200F in the middle.

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