Hello,
I am at a bit of a loss. This was my first time baking in a Le Creuset cast iron cloche, and while the loaf looks very pretty, I'm not in love with the crumb--it seems way too dense. I got a beautiful rise in my bucket and left it in the fridge overnight. I shaped it into a ball and let it sit in the brotform for about an hour and a half at 67 degrees or so. I baked in a preheated oven at 450-ish (my oven temperature is unreliable) and put the dough in a cold cloche. 30 minutes covered; 12 minutes uncovered. Brand new KAF AP flour and SAF yeast.
Did I not bake it long enough? Is my oven not hot enough? Please advise!

NB: it would be helpful if I could attach pictures. Maybe recommend to web folks?

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