u/Ian--McKellen

Just baked my very first loaf of sourdough! Below are the details, please let me know if anything is off and can be improved❤️

Recipe: Bread Flour 300g Water: 225g (75%) Starter: 50g (17%) Salt: 6g

Room temp (air conditioned) at 24C

Dough temp at bulk fermentation: 22.2-22.5C

Bulk fermentation duration: 9hr 30min

Cold proof: 9hr

Open Baked with steam and covered at 230C for 24min

Open Baked without steam and cover at 210C for 20min

Waited 9hr before cutting the loaf

My problems:

1. it is a little sticky / gummy at the center part.

2. There's some bubbling on all sides of the loaf as seen on picture 3.

3. No ear, but I guess that's because I didn't cut deep enough?