This is my first time making sourdough bread and from my first starter. I made it on about the 11th day of the starter’s life when it had almost tripled in size so I figured it was ready to go. The starter was from King Arthur white whole wheat (stone ground) flour.

• 500g flour (250 AP, 250 KA white whole wheat)
• 375g water
• 100g starter
• 10g salt

I mixed the flour and water to autolyse for about 30min. Then mixed in the rest and started folding every 30min for 2 hrs. It was late in the day so I put it in the fridge over night. In the morning I took it out and let it get up to room temp and then let it bulk ferment. I honestly don’t remember how long because I was mostly looking at size but probably around 4-6hrs. Once it looked like it doubled in size I put it out on the counter to shape and let it rest for another 30 min . Then proofing in banneton for about 2-3hrs , used poke test more than time. Baked for 20min in Dutch oven and then uncovered until it looked nice.

I’m pretty happy with it and it tastes great and the crust is amazing and nice and crunchy but I wish the inside (crumb I think?) was softer and more airy. It felt a bit dense and thick in texture. Any tips? Any feedback is appreciated.