Fed starter from fridge 2x (every 12 hours).

Day 1 8:40pm - Mixed levain (doubled by time of use).

Day 2 7am - Mixed dough, 90F H20, 2.25 hr autolyse (oven w/light on).

Day 2 9:15am - Mixed in salt and levain using rubaud method. 7 min mix, 10 rest, 7 mix.

Day 2 9:45 - Start bulk in proofing box (78-80F). 6 folds over 5 hours.

Day 2 2:50pm - Preshape, 30 min bench rest, and final shape. Dough was still sticky and hard to work with. Flattened during bench rest. Still can't do the finger tension pull.

Day 2 3:30pm - In fridge for retard.

Day 3 3:10pm - Baked. 20 mins covered, 20 mins uncovered. Took out early because it got too dark.

Results

Good oven spring, but not very open crumb. Dense and gummy. No ears from slashing.

Need to get to a more open crumb so that it can bake all the way through and not be gummy.

Realized I've been baking with convection which runs hotter.