Good crumb inside and dense at the end
recently, I've been getting a pretty weird bakes, meaning that the bread is very nice inside of the bread and gummy and dense at the ends.
That's cut straight in the middle:
And that's at the ends:
What can be the cause?
My dough it's about 67% hydration, bread flour and rye/spelt starter. Bulked for 2,5h, preshaped, rest for 10min, shaped, risen for 30min and then 18h final cold proof. I've cut bulk that short because it was super hot that day, ambient temperature about 26,5 degrees Celsius and dough temperature roughly at 29 degrees Celsius. I've baked in 235 degrees Celsius with a tray filled with water underneath.
Thanks in advance for the answers, and also, since that is my first post - hello everyone! :)