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.