Sourdough Bread Didn't Rise/Too Dense
I started a sourdough starter three days ago.
I used a quarter cup of whole wheat flour and a quarter cup of water (half cup of starter now).
I left it for eight hours and added another quarter cup of whole wheat flour and water (one cup of starter now).
Another six hours passed and it already had a good amount of bubbles and had grown twice its size so I added a half cup of flour Gold All Purpose Flour (wheat flour, malted barley flour) and a half cup of water and let it sit a little too long and it passed its peak so there was a small amount of hooch on top (8 hours passed/two cups of starter now).
I then split the starter in half, and fed the half of the starter I was keeping (1 cup of starter) a half cup of water and a half cup Gold flour (two cups of starter saved) and let it sit overnight (9 hours).
The other half of the starter I was using for my bread recipe I added a half cup of Gold flour and a half cup of water (two cups of starter) and I let it sit overnight too (9 hours).
In the morning (this morning) I doubled my saved starter with one cup of Gold flour and a little less than a cup of water too keep it from being too wet (four cups of starter), and I'm going to use half of it for sourdough pancakes tomorrow; after three hours I fed it with a quarter cup of Gold flour and water so it wouldn't developed hooch and fizzle out a little bit like last time.
Anyways, I added two tsp's of salt, 1 tsp of sugar, 2 tbsp's of olive oil, and two cups of flour that I kneaded in until it was very elastic. I took my dough ball and set it in an oiled bowl and let it sit out for eight hours with a paper towl covering the bowl.
The top had dried out just a little bit but it had grown to half it's size and stopped there. I took the the dough ball without deflating it and put it on a cooking sheet, cut a few light slices on top and placed it in an oven at 425*F with a tray of water underneath, covered it "dutch oven style" with some tin foil so the slightly dried top wouldn't burn and cooked it until it was nice and brown and it sounded hallow inside when tapped on the bottom (80 minutes of baking.)
I then let it cool down and when I sliced into it it looks like it's polenta, or rather "cooked dough," not bread. The center was still a little uncooked too. It was very sour though and still tasted good with some melted butter on top.
What might I do to make my bread, well, more like bread? Thank you very much!
***Also, my house is at a constant 80-85 degree environment.