Fantastic Oven spring but horrid, underbaked and gummy crumb
People on the forum, request your help here. I am at my wits end. I recently baked a Batard and I got fantastic Oven spring and great caramelisation of the crust. But when I sliced the bread open after 2 hours (by which it had sufficiently cooled), I was extremely disappointed by the crumb. It was undercooked and gummy. I currently use a pair of the newest Bosch Serie 8 Ovens. The Dough was put inside a enamelled DO (which was preheated with the Oven at a temperature of 465 F for an hour) with a few cubes of Ice (which was responsible IMO for the fantastic Oven spring). I baked the bread in the DO (covered) for 465 F for 10 minutes, then I reduced the temperature to 430 F and baked for another 20 minutes in the DO after which I took the bread out of the DO and baked it on a stone at 430 F for another 30 minutes (that's 60 minutes in total). I was extremely pleased by the look of the bread, but then I got a reality check when I sliced it open. I checked the internal temperature of the crumb and it was over 200 F. This issue about gummy crumb is frustrating me now. Where am I going wrong? The dough was 85% hydration with 20% freshly milled Durum and 80% APF. Attaching a few snaps of the bread.