The two main issues I'm seeing are that (1) the dough hasn't risen enough before baking and (2) the bake is not hot and/or long enough. How much is your starter rising before you use it, and how long does it take to get there? How much does the dough expand before you shape it into a loaf?
I agree with fredsbread here. The dough hasn't fermented long enough. as for the baking temperature, it's common for home ovens not to be close to the temperature settings. Everyone has to figure out the best settings to use for themselves.
Also, those large holes in the middle were the result of the shaping technique: it left larger voids that didn't get merged together. These characteristics are all part of the learning process, so don't get discouraged.
The two main issues I'm seeing are that (1) the dough hasn't risen enough before baking and (2) the bake is not hot and/or long enough. How much is your starter rising before you use it, and how long does it take to get there? How much does the dough expand before you shape it into a loaf?
I agree with fredsbread here. The dough hasn't fermented long enough. as for the baking temperature, it's common for home ovens not to be close to the temperature settings. Everyone has to figure out the best settings to use for themselves.
Also, those large holes in the middle were the result of the shaping technique: it left larger voids that didn't get merged together.
These characteristics are all part of the learning process, so don't get discouraged.
TomP