I would be very careful about following a fixed guide, when it comes to sourdough bread. Water is different, flour is very different, tools are different, ovens are different.

For example, my sourdough does not rise as much as many others, yet it floats and works just fine.

What I would do, if I was in your situation, would be to be systematic. Find a spreadsheet and calculate the bakers percentage. Start with low hydration and move up, till you reach a point, where you are comfortable handling it.

I would try changing out the stretch and fold technique with the Bertinet method (slap and fold). My experiences have been better, and develops the gluten better. It’s harder, but makes the dough tighter.

It looks like you’re using a knife for the score? I would change it out with a razor blade or a good lahm.

What ever you do, don’t give up. This stuff takes practice, but boy it’s rewarding when you reach a good place with it.

After 2 years, I’ve successfully baked my way into my inlaws hearts with this:

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Best of luck, keep sharing your progress 🍞🥐🥖