After much trial and error, research and many pounds/kg of flour, I have a few loaves that turned out.This one is an 80% hydration sourdough loaf cooked off at 500/450 F in a dutch oven.
350 grams bread flour
90 grams whole wheat flour
350 grams water
90 grams ripe sourdough starter (100% hydration)
10 grams Diamond Crystal kosher salt or fine sea salt
Six stretch and folds during bulk fermentation and 14 hours cold proofing in the fridge in a banneton
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Really tasty looking. The recipe reminds me of Maurizio Leo's beginner sourdough @ 78 percent hydration with the stretch and folds of his "best" sourdough. Yours is a little wetter. You use 15 gm more ripe starter than half of the best recipe.
Something is imparting that nice color. Congrats on a fine bake.
Looks great!