Over the past month or 2 i've been trying to bake white sourdough loaves, but failing 90% of the time.
My liquid starter is 100% and passes the float test.
450g Strong White flour, 380g Water, 120g starter and 12g Salt. So 80% hydration
I mix the water, flour and starter for 15 minutes the left for 30 minutes, then the salt is added and mix again.
I then bulk fermention for 5 hours stretching and the dough every 30 minutes.
I then shape the dough and place into the bannenton for 24 hours in the fridge.
The bread is baked in a dutch oven for 30 minutes and the 20 minutes without the lid.
The bread comes out very flat, with a dense crumb.