Trouble with bread having a gummy/soggy texture?

Hi guys!

I’ve recently started baking bread and have been having trouble with the inside of the bread coming out with a gummy/soggy texture in spots. It almost looks undercooked however I’ve tried baking it for longer but cannot due to the outside becoming too burnt. It also looks dense/wet in general.

It’s a no knead bread and I’ve been baking it at 210 degrees for 25 minutes and letting it rise overnight in a warm area for the first rise and then resting it in room temp for a second rise an hour before baking the next day. I’ve attached some photos to better show what I mean, I couldn’t attach them to the post for some reason without being able to add text.

[Bread Pictures](https://imgur.com/gallery/lzlMyHW)

The first bread I made was focaccia bread and I had no issues with the inside becoming gummy and the recipe is pretty similar so I’m unsure what I’m doing wrong. Thanks guys.