Any advice??
I could use some pointers. I've been making this Alexandra's Kitchen homemade sourdough bread and I have tried 2 different methods. I used the 5.5 qt dutch oven first but my bread sling is too small and the bread often pushes up into the lid leaving dimple marks. I used the 7 qt and my bread flattens out more than desired. I have been using a 1:1:1 starter that is well established, about 3 years old. I don't quite understand the visual indications of looking at my dough to know if it is underproofed or overproofed. And I know the poke test isn't super reliable.
Here is the url to the recipe.
I have consistently chosen to leave in fridge for 24 hours as I prefer the more open crumb. I would ultimately like to have a taller loaf.
Any advice to improve would be greatly appreciated. Please also feel free to explain like I'm 5.