Does this look gummy?
She’s my third loaf and my best so far, but I’d love to improve. Still trying to figure out bulk fermentation
360g warm water
100 starter
500 KA bread flour
10 g salt
Rest 30 after mixing, 30 min stretch and folds. Bulk fermented for about 6 hours (I stuck a thermometer in the dough and I was 80°, and I did the aliquot method but I didn’t put the 40g of dough in until the second stretch and fold so it probably wasn’t accurate).
At 6 hours it wasn’t sticky to the touch anymore but I definitely had to coax it out of the bowl.
Shaped and put in banneton, let rest about 30 minutes then into the fridge.
14 hour cold proof, baked 20 min 450 and 20 min 425.
Tastes decent, but the crumb isn’t quite right. Perhaps a little … dense? Could be fluffier.
Did I under proof this?