Next morning, I tried making a loaf, but that recipe is so high-moisture that it ran off the edge of the board while it was rising, and after baking it was also very flat.  We weren't patient enough to let it bake long enough or cool long enough, so it was still gummy inside.  (The 30-35 minutes specified in the recipe is way conservative, IMO.  Such wet dough will inevitably take much longer.)
 
Next morning, I tried making a loaf, but that recipe is so high-moisture that it ran off the edge of the board while it was rising, and after baking it was also very flat.  We weren't patient enough to let it bake long enough or cool long enough, so it was still gummy inside.  (The 30-35 minutes specified in the recipe is way conservative, IMO.  Such wet dough will inevitably take much longer.)
   Exception encountered, of type "Error"