New Sourdough Baker
This is my first time making a sourdough bread, and I've decided to try first with plain bread flour.
I used approximately 270 grams of water to 350 grams of flour plus 60 grams of 100% hydration starter. Autolysed for an hour, 3 stretch and folds with 30 mins in-between, then a 9 hour overnight rise. The next morning I shaped it and refrigerated it for 3 hours before slashing and baking.
Baked for 10 mins at 250, 20 mins at 230 in a dutch oven, and then baked for another 30 minutes with the lid of.
I wasn't very sure about the proofing time and it stuck to the proofing basket before releasing so may have deflated a bit.
The air pockets seems to not be very evenly distributed and the crumb quite chewy? Is this normal and what can I improve on?