sourdough

Beginner here looking for advice on how to improve. I think I want wetter dough next round but would love some tips! 350 for like 2 hours ish here.

onchain: IRL NFT Art with /bright-moments | off chain: baking or consuming sourdough

use a bench knife, helps get a tight ball

Try:
-50g active starter
-5g salt
-300g water
-400g flour
=76% hydration. if whole wheat, increase hydration to 80-85% (+15/25g H2O) & practice shaping wet dough

~4-5 hrs of bulk then shape
~2-3 hrs proof (or overnight in fridge)
475F lid-on w ice cube (30m), 450F off (~20m)

Good first try , mine first was hard  Def needs more water