Advice needed regarding gluten development for Sourdough
I've been having some problems lately when it comes to getting my desired level of crumb openness with my sourdough loaves.
After having tried everything from rebuilding my starter to get a more active one (I was having problems getting expansion during bulk fermentation, but no more), varying the length my target bulk volume increase, varying the length of my proof, bench rest, and everything in between, I've come to the conclusion that I'm not getting the level of gluten development that I seek.
My reasoning for this is that the stickiness of my dough does not change very much between the beginning of my bulk fermentation to the end of it. I also can't get the dough to dome at the end of the bulk fermentation, despite having tried bulk volume increases from 20%, all the way up to 90%.
I've tried everything from doing a 30 min autolyse to a 90 min autolyse. I've tried mixing very little and doing as many as 6 folds during bulk fermentation, as well as doing fewer folds and developing gluten largely through slap-and-fold (anywhere from 3 min of slap and fold to 20 minutes). Still, I can't see to get a dough with good mechanical properties. My doughs generally feel weaker than they should be, and don't display a good windowpane.
Any advice would be greatly appreciated!
And just FYI, I don't own a stand mixer.