Recipe: 440g bread flour, 20% active starter, 68% hydration, 2% salt

30 min fermentolyse, 3 min slap and folds, rest, knead in salt and reserve water, 30 min rest, 2 sets of stretch and folds then 2 sets of coil folds every 30 mins.

Total bulk ferment was 6.5 hrs (dough was 80-78F). 20 minute preshape, then final shape, then a 16 hr cold proof. Baked at 475-450F in a dutch oven for 45 minutes, taking the lid off halfway.

It cooled for like 90 min before cutting into it, just couldn’t wait anymore.

Despite looking at a bunch of “crumb guides,” I can’t for the life of me tell if this is under/overproofed or not. Why are the pockets so big? and a lot of them are vertical?

My other question is if this is considered gummy? I have a hard time telling because, *every* artisan-style loaf I’ve ever had, even ones purchased from bakeries, have imo been kinda gummy when compared to a soft fluffy sandwich bread. Am I wrong in thinking that these high hydration loafs are inherently a little gummy? (though of course I understand that a *bad* loaf has an unpleasant level of gumminess). If this loaf does look gummy to you, what can I do to improve?

Anyway, it tasted good, and I'm really happy with how crisp the top crust was. Though I want to add a baking sheet underneath next time because the bottom crust was a little thick for my liking.

3rd attempt, what's my crumb saying?