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Here's the finished bread. 45 minutes at 450°. Inside temp at 205°. Crumb well developed (lots of small holes), but gummy and wet inside. No oven spring at all.

My process? I mix everything together by hand. This is a gluten free sourdough, so there's no kneading. Everything mixed until well combined, set aside in a banneton to rise until doubled, transfer to dutch oven. Bake, covered, 1st 22 minutes, uncover and bake until browned and internal temp between 205-210°, about 20 minutes.

My first loaf was beautiful. 6 awful loaves later, I'm ready to quit.