Question re sandwich bread crumb
My question is about the compression of the crumb along the bottom and sides of the loaf. This doesn't happen to me all the time, and I don't understand what causes it when it does. Note, this photo makes it look gummy/underbaked, but it isn't at all in real life. It's a bit of a lighting quirk in the photo, but I realized that made it easier to see the compression of the crumb in the pic.
What is the most frequent culprit: is it a fermentation issue? Hydration? Not enough gluten development? And don't get me wrong, the loaf is more than edible - it's quite pleasant and already 2/3 gone, lol. Any info is appreciated.