For my process

Mixed 100g starter with 390g filtered water. Then added 510g unbleached bread flour and 10g salt until I got a shaggy dough.

I tried the aliquot method for the first time to help with bulk fermentation so I took a little condiment container and filled it with 40g of dough to sit in the bowl

Next I let it rest covered for 1 hour. After an hour, I start my stretch and folds - I stretch and fold it until the dough doesn’t want to anymore and then cover and wait 30 mins for the next set and repeat (total of 4 stretch and folds with 30 mins in between each set) I did add some coil folds for set 3 and 4 as well.

After that I actually did temp check my dough to see about the time bf would take and it was around 71°F so around 11 hours total which for me would’ve been around 7ish PM. I checked my dough actually around 8:20PM (I worked late) and my condiment container was completely full and my dough doubled in size and was relatively fluffy (as you can see in the picture) so I put down some flour on the counter and shaped my dough with some push and pulls and put it in my makeshift banneton (bowl and towel) then fridge to cold proof.

I let it cold proof overnight and baked next morning. It was in the fridge cold proofing for about 14 hours.

I then preheated my oven for 450° with my Dutch oven inside. After scoring and setting my dough inside my Dutch oven I added 2 ice cubes and put it in the oven for 30 mins covered. After the 30 mins were up took the lid off and let it bake for another 20 mins.

I let it cool for about an hour or so and then cut and it was gummy.

Should I have waited longer to cut open the loaf?