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I use a 15g starter 15g flour 15g water levain, could also be worth trying. With 400g flour and 270g water that gives me a hydration of roughly 70%.
@French_Touch
To me (a novice) it seems the dough was over-proofed after the retard, pointing to over-active / too much starter. Or of course a shorter bulk proof and putting it in the fridge sooner. I think you want that activity to happen in the oven, not before it goes in.
Tijmen-
Interesting.
My starter has always been pretty active. I had upped the starter amounts and was working off my own recipe, just trying a few small adjustments. With what you said in mind I have scaled back the starter and got a loaf proving in fridge (with French bread flour) and another levain that I’ll get into fridge this evening for tomorrow. Second one is strong bread flour with 30% approx rye (my current standard recipe).
Quite interested in the French flour though it’s lower protein so may not take so well. Let’s see.
French_Touch
Try making a levain the night before by mixing 1 tbsp starter with 100g flour and 100ml water. That should be bubbly as hell the next day.