Getting a good rise and texture on whole wheat sourdough
Hi all,
I'm fairly new to bread and sourdough, and have been making whole wheat sourdough every other week for almost a year. The bread flavor is pretty good (well I forgot to add salt on the bake I'm sharing a photo of, but otherwise good!) and it develops a lot of air pockets. However, I can't get a very high rise on it, and the texture of the dough is extremely dense and chewy. Is there any way to get a fluffier loaf with this high percentage of whole wheat (60%)? I do about three hours of pull and folds every 30 minutes, then stretch, fold, and roll on the counter, and then after a 30min bench rest I let the loaf prove either in a warm place for 3-4 hours or in the fridge for about 12 hours. I bake it in a round dutch oven. Here are the proportions I'm using (it's almost 75% hydration I think), based on the NY Times Tartine recipe:
100g leaven
350g water
200g regular bread flour
275g mixed high-protein whole wheat flours (currently using two different whole wheat flours and a rye flour)
50g discards (to make it taste more sour)
10g salt
Suggestions welcome! Thank you!