I finally got a "decent" loaf of sourdough on my third attempt. I used Trevor Wilsons method of making a loaf at 65% hydration, which I found a lot easier to handle being new to this. So my question now is, although I got some rise out of this loaf it turned out to be on the chewy/gummy side, what can be done to make it softer, more "normal'?
From what I've read this could come down to the starter (Rye/Unbleached, all-purpose) I'm using I believe what I have is a strong starter. When I refresh it and let it sit out at room temperature I'd say it doubles within 8 hrs (I'd just need to actually confirm that), but the bulk fermentation of this loaf did take 10 hours and I don't think it had expanded the 30% it needed too. And from what I understand this can lead to chewy/gummy bread?
Thanks in advance
Loaf 1: https://ibb.co/e9OO7R
Loaf 2: https://ibb.co/dJcuE6