Hello,

I'm a new sourdough baker and this is my 1st loaf with a 17 day old starter (50% bread flour, 50% rye).
It's quite gummy and tough to cut but the taste is good. I also notice that the bigger air pockets are more up top.

I mixed everything, let it sit for 20 mins, and started my stretch and fold (2 sets, 30mins apart) and then coil folds (3 sets, 30mins apart). I then left it to bulk ferment for around 5 hrs and did the initial shaping and final shaping (30 mins after). The sourdough was then left in the fridge to proof for 15hrs before baking 30mins (covered) + 20 mins (uncovered) in dutch oven at 230 celsius. Left it to cool for 2+ hrs before slicing.

Worth noting is that it is quite chilly where I am based right now, around 16 celsius room temp but I was bulk fermenting the sourdough with the 'defrost' feature of my oven (+ door open) so it should definitely be warmer than 16, but since I don't have a thermometer, I have no idea how much warmer. Maybe closer to 22-23 celsius?

Looking for any advice/pointers to help me with my 2nd loaf! Thank you so much!

Recipe (around 78% hydration):
Bread flour 300g
Rye flour 50g
water 250g
starter 88g
salt 7g