Oh I forgot to mention I am using King Arthur bread flour with 12.7% protein for all the flour in the mix. I tried 60% hydration. I am baffled by this, I am making this bread every other day trying to master it I take the dough temp after mixing making sure it is at 80 degrees F, I watch it like a Hawk and I bake it in a Dutch oven at 500 F. I am at a higher elevation about 3800 F I learned to adjust my cakes to this I have yet to figure out what I am doing wrong for my Biga. Please help

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