My first sourdough bread

Relatively new to the sourdough game, have a homemade starter that‘s about 2.5 months old and has been used around once a week – mostly for making Pizza, last week some bagels, now this loaf of bread.

I haven‘t degassed the dough at any point, which probably resulted in some air bubbles growing too big – in the future I would love to see a more evenly distributed airy crumb.

I looked up a recipe online, then used much more starter to speed up the process (low RT) and lower hydration because of using a different flour and previous experiences w/ pizza doughs. Here is the ingredients and process I ended up with:

• 330g levain w/ 80% hydration AP flour
• 367g mix of tipo 00 and tipo 1 flour
• 240ml/g lukewarm water (final hydration 70%)
• 12g salt

1. the night before, I took 35g of starter and fed with a 1:5:4 ratio (room temperature at night around 19-20 degree Celsius)

2. the morning of, I combined flour and water in a bowl to form an autolyse

3. after 30mins autolyse, I added the levain and kneaded (squeezing hand motion) for about 10mins

4. added salt, kneaded for 2 more mins – dough changed texture and held together in one pice when lifting

5. rest 30 mins, then coil fold

6. two more rounds of rest + coil fold

7. rest for 2 hours, then laminated (this was by mistake, like „oh damn I forgot the laminating, which I wanted to do instead of the last coil fold“)

8. rest for 4-6 hours, then final lamination and seam side up into a bowl covered with a linen kitchen towel covered by flour, then covered the bowl with a lid

9. after 30-60 mins of final proofing, I placed my dutch oven in the oven and preheated to max (250C)

10. after 30mins preheating, I took off the lid from the dough, placed parchment paper on top of it and flipped the bowl to get the dough out. Then took a sharp knife to score the dough. Took out the dutch oven, placed the dough in it, closed it, back in the oven and reduced to 200C (recipe called for higher temperature, but our oven tends to burn things when I just go by recipes temp and duration).

11. after 30mins bake at 200C, I removed the lid and baked for another 12-15mins

12. removed the bread and placed on a cooling rack, sliced it open after 30mins of cooling

Note: we don‘t have bread flour in Germany, as we categorize flour differently, and there‘s not really high protein options, so I always order Italian flour online due to its higher protein content / W value / strength. In this recipe I have used 306g tipo 00 flour 13% protein + 60g tipo 1 flour w/ 15% protein.
I plan to use Uniqua Yellow in the future, as it‘s tipo 1 with a medium-high protein content, which I assume is more close to bread flour.

The recipe I used was this: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/