For my latest loaf
160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt
I mixed it roughly and left for an hour, then salted and worked the salt in. It was very stiff at this point. I left it on the counter under glad wrap for about 1.5 hours, kneading briefly 4 times. It was still very stiff by the end, the folds were kind of piling up and not incorporating.
Then I rounded and put the dough into a floured tea towel in a colander and inside a plastic bag for about 4 hours.
When I turned it out, the dough had doubled and was much softer and more elastic. On the board it spread a little so I rerounded then into the oven onto the terracotta tile. Oven on full for 10 mins, then down to 230 for 35m. Wasn't done at this point, so gave it another 15m, still wasn't done so gave it a further 15m upside down.
The result was mishapen but good size (got good oven spring), the crust was very thick and tough. The crumb was dense with no holes. Flavour was okay.
Does that sound under or over proved?
I am struggling with baking too, I can't seem to get it cooked through without over-doing the crust.