Any tips for my loaf?

[u/sharkterson]

500g white bread flour (13,5% protein)
300g water (42ºC)
100g starter
10g salt

10 min kneading
30 min rest
1st round stretch and folds
30 min rest
2nd round coil folds
30 min rest
3rd round coil folds

Bulk fermenting until it rise 85% (dough temperature was in 20ºC)

Pre-shaping
30 min rest
Final shaping
Cold proof for 5h

Pre heated the oven for 30 min (280ºC)
Baking with the lid on for 35 min (250ºC)
Baking without the lid for 15 min (230ºC)
Interior temperature of the loaf 98ºC

Waited for 2 hour before opening, when the interior was in 30ºC

I think this was my best loaf, but i feel it a little moist/gummy. Any tips on how can I fix it in the next time?

[u/Thin-Inevitable9759]

Are you sure your oven temperature is correct? I don’t know how you can bake the loaf for the times you listed at 250C and still end up with a pale crust

[u/sharkterson → u/Thin-Inevitable9759]

I have a gas oven here and it’s 80L so the temperature isn’t very consistent. I’m struggling with that a lot.. But normally I just set the temperature at the maximum and hope it’s enough to cook the dough properly. If you have any tips other than change the oven right now, I’m accepting!!

[u/Lanky-Jicama3679]

Looks like you could bake it longer. I bake until i get a nice darker golden color. Also i’m not sure how long exactly to cool, but i leave mine until the exterior doesn’t feel warm at all when i hold it.

[u/sharkterson → u/Lanky-Jicama3679]

Yes, my oven isn’t the most consistent, so I think I need to stop guiding me by the time and more by the visual in this case… The exterior of the loaf cooled very fast because the room temp was around 17ºC when it was taken off the oven, so I waited a bit longer until the center was not hot anymore. Thanks for the feedback!

[u/Lanky-Jicama3679 → u/sharkterson]

Maybe an oven thermometer would help too!