First: hot bread tastes a little sticky;

Second: the moisture content of bread has nothing to do with it. The key is to control the humidity during fermentation, and not to exceed 80% of the temperature.

Third: when baking bread, it is best to take out the baking tray and dry it with a net, because if there are no holes in the bottom of the baking tray, the hot air of the bread will not evaporate, and the moisture will enter the bread again, and the bottom will be sticky.