Was about to dump this guy in the trash… what a surprise! 83% hydration

Love the way this opened up, ear and crumb! I had very low confidence last night as the dough was feeling more dense and less proofy than usual going into shaping. I almost trashed the loaf this morning when I saw how deflated it looked in the banneton. I guess you really can’t judge the bake until you slice it open and check out that crumb! What a surprise!

This is an 83% hydration all white bread flour sourdough. 300g Bobs red mill artisan bread flour, 243g water, 60g starter (starter is 100% hydration with 10% rye and 90% bread flour). Autolyse 2 hours then mixed, and later laminated and twice coil folded with the total bulk being 6.5 hours at 77F with the help of a proofing box (pH at shaping was 4.43). Overnight cold proof 11 hours and baked this morning. Previous posts have my technique videos, which has largely remained the same. Most of my recent focus has been on my starters behavior, trying to study what happens when I slightly under or over feed, and how that impacts the crumb.

How do you optimize your starters feeding schedule for open crumb?