I've not been baking Sourdoughs too long, started last year and it's going alright. The bread often tastes fine but I have a slight problem with my looks... my hydration is usually around 67%, 300 g water and 450 g strong white flour. I usually build with 100g starter, 100g water and 100g flour, mix and leave till bubbles are good, then 150g water and 300g flour, autolyse for 30-60 mins, add salt and knead. Leave 45 mins, knead for 2 mins, repeat and then place in floured basket. Pop into bag and seal, leave to rise.
When it comes to transferring to Dutch oven the dough nearly pours out and there is no way I could handle it as I've seen on some videos..
Question is: why is my dough so weak, 67% is not too wet?