I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'm still having some difficulty with the crumb. The bottom of the loaves are a bit dense and rubbery. The tops are much better. When I poke my finger into the loaf, it just springs right back out, no indentation. My process:
I live in Santa Monica, California and the temp is pretty much 75 degrees give or take in the kitchen
starter is very active.
65% hydration on final dough
firm starter doubles in 3 hours.
stretch and fold dough every 30 minutes for 2 hours
proof after shaping for another 2 hours
one loaf is baked in a Romertopf, the other on a baking stone. Not much difference in the crumb.
I've even stretched the baking time to 90 minutes (375) with the same result