1st Trevor Wilson Low Hydration Sourdough

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

436g Bread Flour
24g Whole Wheat Flour
290g Water
10g Salt

Haven't baked in forever.

House temp 74F

All water from fridge 66F

Flours:KAF Bread and KAF WWW

 Finished weight 695g approx 24oz

Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.

9pm-premix into fridge

12:50am-premix out on counter and levain built

9:40am-added 55g starter, not 50g. Probably accounts for dough progressing (I think) 30-45 mi minutes faster than recipe (but I kept to the listed schedule).  Haveing trouble with the ''rolling" so just did the 3 bowl spinning.

10:15-into new bowl. Dough slightly tacky and looks and feels great .

12:15-1st S&F

Oops, promised to take kids to Hotel Transylvania. Missed 2nd S&F. 

3:15-Do a late S&F, which was a mistake so close to end of bulk.  Stuck/deflated a bit. I think it is proofed, but decide to let it go the next hour due to the prior deflation, because previous loaves have been a bit under proofed, and wanting to stick to the plan.

4:15-Ugh, did I mess this up. Stuck and deflated some.  Didn't put flour down and dough stuck.  Bench knife worked but hard for me to shape like that . Attempted to preshape as a boule but pancaked and stuck

 4:45-Once I tore it onto a bit of flour, shaped following KAF shaping video . Think it was okay but not great . 

6:55-Preheat finished (20min) with rompertof preheated also   possibly over proofed? Stuck very badly to banneton liner despite rice flour . I thought I put plenty in.  Guess I need more . 

Baked 30min covered 15 uncovered internal temperature 212F.  Want slightly lighter crust next time . 

Next time

1. Lots more rice flour in banneton

2 . Flour on bench

3. Study prerounding techniques

4.  Stay with 'full' proofing

5.  Slight increase in dough amount?

6 .Wet hands helped