Home Made Sourdough

I recently was gifted a sourdough starter from my sister in Humboldt County.  I have been feeding and growing the starter and decided to make some sourdough. I decided to wing it a bit and make a wet dough, in an attempt to get the old chewy interior texture I like in bread.

I used roughly this recipe

900 g white flour
120 g whole rye flour
600 g water at about 74F
360 g ripe 100% hydration sourdough starter
23 g salt

Autolyse was 35 minutes
Rise was 2 hours
Proof rise was 2 hours

Here is the dough after mixing...

And again after autolyse, note how fully hydrated and relaxed the dough has become.

It was actually quit soft and difficult to work at this point.  I gave it a few folds and shaped the loaves, then proceeded to let the bread proof.

Here they are in the oven about 12 minutes in. So far, looking good.

Here is the bread, after cooling for an hour, it looks great.  At this point, the bread has a nice hollow sound and a perfect aroma.

Here is the cut, showing the airy texture and medium sized holes. The crust is a little thicker than I would like, I suspect it is because I forgot to spray the loaf with water before the first 12 minutes of cooking. The lack of steam would cause the thicker crust. This did not affect the taste of the bread at all.  The interior texture was moist and delicious.