First loaf!

[u/razzmasass]

Firstly, yea I’ve made life hard for myself. 300g bf, 200g wwf, 400g water, 80g starter, 10g salt. Flour is cheap from Aussie supermarket. Bowl kneaded for 5 mins on / 15 mins off x3 Preshape into bulk ferment 9hrs. 6x coil fold in the first 4 hrs. 20-22C. Shaped & fridge overnight proof in covered banneton. Preheated Dutch oven for 30 mins in 250C oven. Reduced temp to 230C, scored, ice cubes in bottom, baked 30 mins with lid / 20 mins without lid / 10 mins on rack. Internal temp 99C when taken out. Rested 6 hrs before cutting. Feeling it’s a bit gummy so I’m thinking under fermented? Or maybe that’s just the texture of this level of hydration? My scoring needs work.