Sourdough dense not rising and gummy texture
I’ve just started making sourdough and every time the bread comes out dense and heavy and when I cut into it, it still feels like it’s a little wet/undercooked inside and there aren’t any air bubbles. The first time I cut into the bread a few minutes after I took it out of the oven and then realised I need to let it cool down but even after waiting 3 hours with my other loaves I still get the same result. It’s currently cold in Australia so I’m wondering if I need to extend the bulk fermentation time or if I need to cook it for longer? I’m using the farting bread recipe and even left the bread in the oven an extra 10 minutes this time. I’m just worried I overcook it. The starter seems to be fine to me, it rises and has a lot of bubbles. Any help is appreciated!