I have been making sourdough on and off for years but can't seem to get the rise that I need.
I follow the recipe of pane francese 1 and the instructions from slash and burn beginners blog.
My starter is my own and I discard half and then add equal quantities of flour and water until it is really active (usually 3 feeds over 2 days).
The bread tastes great and toasts well but you couldn't eat it in a sandwich as it is really dense/heavy.
To make the bread I use 180g starter, 320g water, 450g white strong organic flour, 50g rye flour, 10g salt. I start by giving it a quick knead every 10 mintes or so as in the recipe and then fold every hour or so for about 4 hours and then put into banneton for 3 hours or so and then bake in oven on pizza stone (spray with water) for about 35-40mins at about 190oC. I take it out and let it go cold before cutting it.
Any suggestions please?
Thanks in advance