u/JaguarImmediate6236

Hi there, so this is my first "proper loaf". The taste is great but I feel like it's slightly underfermented. Any tips are appreciated!

500g wheat flour

120g rye starter (active and about 4 weeks old)

290g water

12g salt

Mixed it all together with a hand mixer until well combined. Added the salt after 30 minutes.

I did 3 sets of stretch and folds and 2 sets of coil folds each about 30-40 minutes apart.

Let it sit for another 3 hours so bulk fermentation was about 6-7 hours in total.

Shaped it and cold proofed for 4 hours.

Baked (without dutch oven) at 250°C for 15 minutes with steam and then another 25 minutes at 220°C without steam.

My kitchen is at around 22°C so maybe on the colder side?

Any advice to get more rise and an open crumb appreciated!