After many attempts, I finally sorted out what I was doing wrong!! I was always over fermenting my loaves.
Recipe:
400g type 1 flour
290g water
80g lievito madre (stiff starter)
10g salt
Mix the ingredients, slap and folds till the dough is nice and smooth. Rest for 40mins, then laminate the dough. Now two sets of stretch and folds 40mins apart. Let rest for 1h, preshape and after 40mins shape and put into the fridge (I did a 12h cold proof)
by Dazzling-Soup-5695