I know this question has been asked a lot, but I just can't seem to find my answer and TFL was on it with my last problem so here it goes again.

I have been getting great bread.  Everything looks as it should.  My only real problem is wet crumb, some even describe it as "oily".  I have been checking my temps after cooking, around 200-210 F, so that should be right. My recipe is as follows.

600g flour (Usually all white, but my last loaf had 2/3 WW and still wet on the inside)

420g water

1/4-1/2 tsp yeast

1-2 tsp salt

(things are still in the works here but my results have been the same regardless of salt and yeast amounts)

I make a poolish, let that ferment for 24-72 hours.

Autolyse and mix in the rest of my ingredients.

Bulk rise, stretch and fold.

Second rise, preshape, shape (usually 2 batards) and proof.

I bake at 450 for 15min with steam, followed by 400 for 10-15 min dry. I use convection, I find I get beter results.

I let it sit for at least 30 min.

I have made wetter doughs and actually had less of a wet crumb, so that doesn't seem like the issue.  I have also cooked with higher temps but this seems to get my bread to the "right" internal temp too fast and my crust lacks.  Should I lower my temp even more?  Let it rest longer before I devour? Less time with steam? Hotter internal temp?  Too many variables so I put this one out to TFL gurus. Thanks so much, I would make you a loaf but I have a feeling you have plenty of bread as it is. Alex