This is like my eighth loaf and the best one yet, so yay for progress! All of my loaves have been gummy but today I feel like I finally got stretch and folds and BF mostly down and it’s not AS gummy and is at least edible thankfully. This loaf is still a bit gummy and dense though and doesn’t have quite the height I think it should have. Passed the window pane test. Did the poke test before shaping and the dough bounced back slowly and left an indent and jiggled at the top. Maybe it should’ve proofed a smidge longer? The internal temp of the bread was 209 when I pulled out BUT I was a little off from the middle because I was inserting the temp stick from where I scored it on the side. The crust is softer than it usually is so did I not let it bake long enough? I let it rest for two hours after taking it out too but the bread was a little warm after slicing it. I would hate me slicing it early cause it to be gummy. I hope that’s not the case but feel like it’s not cuz the bread is short. And last bit: my starter has been consistently doubling/becoming active over the past week but today it didn’t pass the float test (think I killed the air bubbles and I have fed it a 50/50 mix so it’s denser) but just want to throw that in there 🫠 Any advice is appreciated thank you so much! 

Recipe: 

295g of water

9g of salt 

400g of bread flour (KA)

50g of whole wheat flour 

200g of starter (fed with 50/50 flour mix) 

Mixed everything together at 11:30am, added salt and 30g of water at 12:10pm, five rounds of S&F, two and a half hour rest. Bulk fermented until 5:30. Shape, rest at room temp for hour and a half. Baked at 500F (by accident was supposed to actually be 485) for 18min covered, 465 for 22 uncovered.

TLDR: Gummy bread caused from cutting too early, bulk fermentation error, or did I not bake it long enough? Thank you :)

Gummy-ness from what?