Problems with high hydration sourdough
I've been baking bread in a home oven for several years now (obviously not the same loaf!) and I've experimented before with sourdough. I now have a sourdough starter that has been going for 10 days. I made it to this recipe:
15g Fresh yeast (I know some folk don't consider this a true sourdough but it works!)
I keep it in the fridge and top it up with equal quantities of water and flour a day. I'm experimenting with creating baguettes with EXTREMELY high levels of hydration and I've varied between 100% and 80% - I've been reading articles that say that 80% should be fine though tricky to work with. Basically my method is this:
Preheat oven to hottest temp (220C) and boil kettle. Add metal tin with boiling water in bottom of oven.
Take sourdough out of the fridge. HEAVILY flour worksurface and take a handful of sourdough (at this stage it's like a paste but stretchy), place it on the flour and cover in more flour, stretching it to a baguette shape. I then lay it on a baguette tray and bake it for approx 25 mins.
My problem is this: though I'm reducing the hydration level, the dough inside is still wet and doughy, even though it's baked until VERY brown - the crust is lovely. Any ideas how to get the dough inside dry - do I have to work it differently, prove it, let it rest out of the fridge, lower the hydration even more (and lose that beautiful crust)? Any help or suggestions would be gratefully received.