Tartine whole wheat crumb bakes moist
I know this has been a topic before, but the answer of "bake longer" isn't working for me.
I'm making a Tartine whole wheat loaf that's about 75% hydration. I start the baking at 500 in a dutch over and turn it down to 450, taking the lid off after 20 minutes. Whether I bake it for 45 minutes or an hour, the crumb is still damp/moist. Otherwise it looks pretty good to me, and it tastes good (mild sourness after proofing overnight in the refrigerator; there's very little sourness if I proof for 2-3 hours in a warm spot and then bake). I can't imagine reducing the hydration much below that, I think the dough would be difficult to handle.
You can see on this recent attempt that the top of the crust is starting to burn after an hour, so I don't want to bake it any longer than that. I haven't taken the temperature of the crumb, I don't find the quick read thermometer very reliable/accurate, but after an hour at 450+, how could it not be at least 200-205?
Any ideas? Thanks!