Sourdough bread is damp, help!
Hi all. So I'm a newbie sourdough baker, so far attempted only white high protein sourdough boules a few times. Here's what I'm doing - 50g starter, make a pre-ferment with 20g water & 15g flour (resting for 6 hours, I'm in sunny singapore), roughly mix in 150g water & 225g flour, rest for 40 mins, add 6g salt, knead till smooth. Rest for 30 mins, stretch & fold, repeat. Rest for 20 mins. shape. Rest for 10 mins. shape finally, rest in flour lined basket for 1hr 30 mins (or till poked dough doesn't spring back fast). Bake uncovered in a cast iron skillet with steam 10 mins at 250*C, then at 190*C for 30 mins more. I'm getting good oven spring. I slice it only when completely cool. But the crumb feels slightly moist/damp. What am I doing wrong? Please help me, I'll really appreciate any and all inputs :)