Hi Jacob,
I seem to be missing something in the "basic sourdough" recipe. I've tried the recipe twice now and my dough seems to have more hydration than the dough in your video. The first batch of dough I tossed in the garbage and I baked the second batch but the loaf was flat. As I work through the steps along with your video, your dough always seems to take more shape than mine, even at the beginning. I'm using a sour dough starter with 100% hydration (even the starter seems to be more sticky than yours). I purchased a decent scale so I don't think water to flour ratio is a problem. Could it be the flour I'm using? I'm using "Harvest" enriched bleached bread flour. I normally purchase my flour in bulk amounts and I can't seem to get my hands on unbleached high gluten bread flour. Can I modify the sour dough recipe to use the flour I have? Should I try a different recipe? I want my sourdough to look like yours!!!
bzaccheo