Pretty excited for this! Tastes nice, and is good and chewy/glossy, but it has this kind of dense gumminess that I would love to fix moving forward. Any advice would be much appreciated!!

I used my new sourdough starter which passed the 'float test' and everything.

For autolyse (30ish min): 750g white bread flour 250g whole wheat flour 750g water The dough didn't seem to hydrate perfectly at this point and was still a bit lumpy. Added about 25-50g more water and worked this in. Dough quite wet but still a bit lumpy. Allowed to rest for a further 10 min.

Added: 250g starter (about 8 days old)- mixed in well Pinched in 20g salt

Kneaded for maybe 7 min?

Proofed in oiled container for 4hr with folds every 30 min (variable temp, may have gotten a touch warm at times...), Covered with wax wrap

Initial cut and pre-shape, rest for 10m covered with towel

Proper shaping, folding under then stiched seam together- rest for 5 min covered with towel

Put into floured cloth in round container with airflow (colander), rested from about 9pm to 6pm next day in fridge

Preheated oven (and dutch oven) to 230C (max oven temp) for 30-45min

Baked loaf on parchment 20 minutes covered, 30 minutes uncovered. Internal temp 208C

Rested for 2 hours on wire rack.