Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pressed.
I typically use
Whole Wheat Chakki Atta or Maida
Instant dry yeast (1 tsp per kg of flour)
Following recipes like https://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/
Tried kneading (by hand), no knead, normal rise, refrigerator rise, varying rise/rest durations etc. all with similar results. Atta breads are gummier.