First sourdough! does this look underproofed or underbaked?
The recipe I used:
100g active starter
350g water
500g bread flour
10g salt
I struggled mixing the dough (was drier than i expected) but finally was able to get most of the flour incorporated then I rested it for 30 minutes. I completed 4 sets of folds, bulk-fermented until roughly doubled, tried to shape best I can again and cold-proofed overnight. The dough was pretty sticky, so I had to add generous amount of flour while shaping. I baked it at 450°F in a preheated Dutch oven for 25 minutes covered and lowered to 425°F for about 27 minutes uncovered.
The inside didn’t quite have the texture I’m used to from store bought bread. It was slightly gummy/doughy and had a yeasty aftertaste. Is this expected or did I do something wrong in the process? Any feedback is appreciated 🙏🏼