Optimum Proof Temperature
My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.
Flour (KA Bread) 100%
Starter 20% (have varied the hydration levels from 50% to 150%)
Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.
The kitchen is typically ~70 F for the proof. Loaves look good, but oven kick can be as much as 50% as displayed in the attached pics. Minimal SD tanginess.