Wet, gummy crumb
80/20 KA bread/WW 1000g
starter fed 50/40 ww/water and doubled overnight
200 g used
3 hr ferment w 3 stretch and folds
2 more hr proof
Cold DO covered 20 mins at 475 pre-heated. Uncovered at 450 till dark brown. Cool 2 hrs
Too much water? Gluten?