Crumb for my Classic Sourdough Baked in a La Cloche

I took a look at the formula and it's hard to offer any advice as it is not a formula but more of some guidelines to make your loaf.  i suggest using a formula (even this one) based on weights/measures.  If you use this one just record the weights as you go and then you'll have a "formula" in which you can make adjustments.  Then we can look at the formula with baker's percentages and see what is really going on. 

Again it looks great

Happy Holiday

Josh

Well I looked again.  I found the "formula" at the bottom.  

240 g  Ripe Starter (100% hydration???)

360 g  H20

495 g  Bread Flour

2 tsp   Sea Salt

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If in fact the starter is 100% hydration (meaning equal parts flour and water by weight) then the dough has 16% prefermented flour which is normal.  Overall hydration is 67% which is again normal/average.  I'd do the salt by weight myself but I think a tsp is roughly 8 g??? so 16 g is just a smidge over 2% which is also normal.  

As for the instructions:

I would add an autolyse phase to help get the height and crumb you desire. 

So when the starter is just about ready.  In your bowl mix just the flour and water to the final dough until all the flour is hydrated but you have a rough shaggy dough.  Let this rest covered for 30 minutes to an hour.  

Now add the starter and salt and mix through until well combined.  Knead dough as you would to its developed state. 

So now you leave the dough to rest overnight.  I myself would do this in the fridge and not at room temp.  None the less you could after the first and second hour give your dough a good stretch and fold.  This will help strengthen your dough again adding to volume.  

Next Day:

When you turn out on a lightly flour surface you should do as she does when she "deviates" from the recipe and shape into a tight ball and cover for 20 minutes (this is your pre shape)

Now after the rest instead of placing into your floured bowl shape it into a boule (many videos on youtube) then place into the bowl and let proof.  

I think with the added autolyse, a stretch and fold (or two), plus the preshape + final shape you will be happy with the loaf profile.  

sorry so long long winded but I hope this is helpful

Josh