Overnight Country Blonde – Undercooked crumb


Overnight Country Blonde – Undercooked crumb Submitted by Kristina K on March 13, 2021 – 2:29pm. Hello, everyone! First-time baker here so, please, pardon my ignorance. 🙂 I wanted a good challenge and went straight for Ken’s Forkish Overnight Country Blonde, which, as it turned out, was not a great option for a complete novice. I followed the recipe precisely with the only difference of reducing bulk fermentation time by an hour or so as the dough seemed ready by then (almost doubled in size), and I was too scared of over-fermenting it. My room temp is about 70F during the day and 68F at night. The whole process was quite enjoyable and I didn’t experience much difficulty working with the wet dough (mixing, applying folds, shaping, transferring, etc). When placed in the dutch oven the boules were perfectly round, tight but airy and jiggly.  As you can see, the bread has a pretty decent shape and nice big holes (or too big?) but it’s quite moist inside. Otherwise, it smells and tastes amazing. I did let the bread rest for 2 hours before slicing it. What could have gone wrong here? Considering the crust has the right color and crunch but the crumb is wet, am I right assuming my oven temp was too high? I had it set to 475F but I know some ovens run hot. Should I try and reduce the temp by 10-20 degrees after taking the lid off and increase the baking time by, let’s say, 10-15 minutes? Was it a fermentation issue? Over/Under proofing? Also, my starter is quite young – day 11, but fed every day, never refrigerated, and seemed pretty active.  Any help would be greatly appreciated!! Thank you!  
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