I have a very happy sourdough starter, and my mother and I love sourdough bread. So there was no time like a yucky rainy Saturday to make this recipe. I do use the preheated dutch-oven method with good success until yesterday. This time the crum was good with the usual holes till about halfway down where it became very dense. The bread tested 200 degrees with an instant read thermometer, and it sounded hollow when I thumped it on the bottom. Can you tell me from my description what went wrong? I don’t know if I didn’t kneed it long enough, or I didn’t let it rise long enough? Please help.

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