I've been making the "easy and decadent no-knead wheat bread" for over a year now.  But just recently moved and for the life of me can't get this recipe to work! The first time I attempted to make it in my new place, the center was goop but the outside crust was very dark brown and almost burned. I thought I would reduce the temp to 365 and cook for 45 minutes (I used to cook at 400 for 35 min). I am using the same ingredients, a different type of whole wheat flour, but that shouldn't cause the problem?  When I tried the lower temp, the inside was still too gooey and the outside hard, crunchy and dark brown.  I can't seem to get this right.  Any pointers on what I could be doing wrong? I am making it like I always used to and I'm frustrated as this is one of my favorite recipes. Any suggestions would be appreciated.