Hi, I've been baking sourdough bread for around two years and been quite happy with the results except for the fact I would like it to be more sour. There are a lot of suggestions in the forum as to how to acheive this but I'm not sure which way to go. I thought if I detail my recipe and procedure someone may be able to suggest the best way for me go about this. By the ay I only ever make no-knead bread.
I take my starter (100% hydration ) out of the fridge and place it in a temperature controlled fridge set to 20 deg C and leave it for 3 hours. I then feed it 100gm flour and 100gm water and let it go a further 4 - 5 hours. I then mix my dough and put it in the temp controlled fridge at 20 deg C and leave it to prove for 15 hours. I also put my starter minus the 194gm for my bread back into the normal fridge. I then take the risen dough out of the bowl and onto the kitchen bench and let it rest for 15 min after which I put it into the banneton for an hour in the temp controlled fridge and light the oven. When the oven reaches 230 deg C the dough has proved enough and is cooked for 45 min in a cast iron Dutch oven. There is always plenty of oven spring, nice crust and plenty of holes. It's just missing that extra bit of sourness. Any advice would be greatly appreciated. The attached pic is a sourdough Rye.