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Potentially you're over-proofing it. 16hrs is a long time at even a cool temperature, if you want sour you need to retard it properly in the fridge for that time or more, which will slow down the action of the yeast and allow the lacto-bacteria to produce the flavour you want. And as the yeast won't have exhausted itself, the dough should remain airier. Once shaped, proof for maybe an hour and chuck it in the fridge for 12hrs+
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The texture suggests a firm dough. If you want more holes, wetter dough may help.
TvH
ChasnotRobert
@Polygon
Last two loaves have been a bit like this, a bit dense, and not much sour flavor. Does this mean my starter is dying, or I'm not using enough of it? Used 200g each time. I might give it a few feed cycles to pump it up a bit anyway.
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