I've finally fixed the gummy dough issue-- the crust was hardening too fast in the oven, which was preventing the inside of the dough from cooking all the way. Now,I spray the loaf with a lot of water before putting it into the oven, and I add ice cubes in a hot cast iron pan for steam.
The bread is pretty good, and now I want to make it perfect. One thing I'd really like to change is the crumb structure. I get a lot of big holes, but the dough in between the holes is still a bit dense.
You can especially see it in the last picture. I want to create a crumb that's pretty open throughout the dough, with a good network of holes.
Here are the ingredients:
25g sourdough starter
250g bread flour
175g warm, filtered water
I mix the starter, flour, and water together, let it autolyze for 30-45 minutes, then knead in the salt for about 10 minutes. I let it rise for about 11 hours overnight. Our room temperature is probably about 72F. I then shape the bread, let it rise for about an hour or two, then put it in the fridge for another two hours. I preheat the oven to 500F with the baking stone and cast iron pan for an hour, then reduce to 400, slash the bread, and put it in the oven with the ice cubes for about 45 minutes, and let it cool for 2-3 hours before cutting into it.
How can I get a more open crumb structure in between the big holes?
Thanks for all of your help!