Sourdough Bread Blues
I'm new to making sourdough bread and I've been less than thrilled with the results. My starter is going on 6 weeks old and it bubbles beautifully. It floats like a bar of Ivory soap so I'm fairly confident it's feisty. My issues arise from some conflicting information I've been getting from recipes found on the Internet. Nearly everyone is slapping and folding but there are those who are full out kneaders. I've tried both methods but no matter, I'm just not getting any rise to my loaf. The loaves are dense. I'm using a Dutch Oven.
I'm having questions regarding hydration rates. I notice some recipes have a 40% hydration while others are as high as 78%. To keep things simple I'm using King Arthur bread flour.
What's a good recipe for an airy well risen loaf?