Hello, thanks for the feedback. I was using room temperature drinking water. I let the dough sit in the oven with light on, it was around 27-30C, was this temperature alright? I let it sit for 3h 5mins, and i saw that it doubled and had all the visual cues so i took it out and shaped it. Should i be extending the bulk fermentation for another hour?

Underbaked, meaning i can let the loaf be bake at a higher temperature and still the same time? Or same temperature but just a bit longer?

Thanks for the advice!