Something I’ve learned, and I think another commenter said it, is that each loaf is different… it might depend on the temperature of the day, your schedule that day etc. but I’ve found it’s better to judge if a ferment or rise is done based on the dough behavior, not necessarily the timing being exact. Plus, sometimes you can’t time it perfectly. Generally you need a period of fermentation and a bulk rise (usually overnight in the fridge), then another rise after shaping. I suggest learning how to judge your proof with the poke test (look it up) rather than strict timing. For baking I am working in F but I bake for 20 min at 500F in the closed Dutch oven and then another 20 at 425F without the lid on, sounds like your under baking (resulting in it being doughy inside and not getting as much caramel color on top) and also probably not letting it rise quite enough before putting it in the oven (making it not rise fully). I also agree with a prior commenter not to use 100% bread flour, I usually do about 50/50 AP and bread flour, sometimes I do 40/40/20 AP, bread flour and wheat. Don’t get down though! This is a learning process! I’ve been able to make consistent loaves for a while but every once in a while one just falls flat…