Dough to wet/dry - proofing/slashing
I have now had 3 attempts at making a sourdough.
The starter is fine, and doubles nicely.
The actual bread making is causing some problems though, although I am learning something new each time.
My first loaf I baked in a tin (one of those rubbery ones) I didnt really have a choice for this but it turned out ok, tasty, a little dence but still nice and some nice colour on it too.
My second loaf I got myself a proofing basket, same recipe as before but I think I let it overproof as it seemed to get very wet and sticky and then slashing it didnt really work. I produced a flat loaf but with nice big holes - it tasted good!
My third loaf a changed the flour to organic flour. This seemed to make things dryer when mixing all the ingrediants. I let it rise for a couple of hours, then shape then put it into the basket for about 5 hours. I was trying to learn from before where I think I overproofed it so I just based it on how it looked/felt. It was begining to break apart a little so I was scared it was overproofing... I pressed the dough and it sprung back slowly. I got the oven nice and hot, tipped it out the basket, looked good... slashed it and I think it when a little flat when I did that.
When baked and cut the loaf is dence again, and the taste not so great.
This is a lot of information im sorry but somewhere within this I might be going wrong.
I think I need help with knowing how wet or dry the dough should be at each stage. Being sure about the full proof, and then being able to slash the loaf well, without it seeming to loose air or seem to wet.
This is the recipe that I am using if it helps - http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker-brothers-recipes/sourdough-bread-recipe 
If you have read all of this then thanks :)