Bread troubleshooting request
I'm getting a little disheartened with my bread making. Can't seem to produce a decent loaf these days, was much better in the past. Could someone assist perhaps? I made a loaf today, 500g KA AP, about 75% hydration. Mixed and kneaded with an ancient Kitchen Aid mixer, rested for an hour with a few folds intermittently, then pulled into a boule, proofed for 105 minutes in a banneton at about 72F, baked at 450F in a cloche for 25 mins then another 10 uncovered. The result was pretty poor, as attached—the crumb was damp and a bit sticky, very thin and soft crust, the scores just disappeared, and the entire loaf a little flat. Any advice would be most appreciated.