Why the sourdough bread does not rise and open nicely What is hidden behind sourdough baking

The video contains subtitles Activities in your language. Thank you. I have always said about sourdough that it has no secrets, no special techniques, that it is not difficult to obtain a beautiful bread. And it is true, only that although it seems simple, there are some small things that we should take into account. In this video I made two types of dough with different hydration. That is, 2 different recipes, with different quantities. With the same techniques, with the same sourdough starter and the same type of baking. I hope that this video will answer many questions that you have encountered during the baking of sourdough. Along the way I plan to make more videos with such experiments, if you agree, write in the comments, I will take this into account Ingredients for the first dough 200 g, 7, 05 oz of activated sourdough starter 550 ml, 16, 90 oz of room temperature water 900 g, 31, 74 oz of white flour for bread 20 g, 0, 70 oz of salt Ingredients fo