Ratios for poolish sourdough
I have been making sourdough on and off for a few years now. I'm still not very good at it, but at least my eaters think its ok. I want to be able to improve the rise (I think I overproof - the last rise is about 4 hours), and perhaps I need to look at the ratios a bit more. I'd like to know if I should change some of the ratios around a little bit. Here is my process:
350g bakers flour
325 ml warm water
130g sourdough starter
Combine at 5pm and leave to rise overnight
Add to mix 150g bakers flour and 10g salt
Knead for 20 minutes until smooth and flexible, into a banneton and let rise til double in size
Turn out to a hot dutch oven and bake at 250/480 for 30 minutes, then turn out of dutch oven and bake in the oven for another 20 minutes.
I have changed timings around in the past, but I was thinking that perhaps there is an optimum poolish-to-final-dough ratio I should be following. Should I perhaps add only 300g to the inital poolish and 200 to the final? Or are there any other recommendations that could be made? Below is my last effort, seriously flat - this was proofed to at least 2.5 times original size so proofing time is my next adjustment.