Cause of Dense Crumb - Shaping just before baking...? Sourdough

The past two loafs I have made have had rather dense crumb (very small pores/holes). I wonder if this was due to shaping the loaf right before baking? I've baked 3 or 4 loafs and this didn't happen with my first two. My starter is one month old. I typically use almost all of the starter (probably have 10-20 grams leftover to start new amount). I bake once a week.

My baking process is as follows...

Recipe...

450 g white flour

50 g whole flour

100 g starter

12 g salt

375 g water

Process...

Mix. Stretch and fold every 30 min for 3-4 hours. Allow for bulk rise 1-3 hours or just bulk rise in refrigerator. Keep in refrigerator overnight (anywhere from a total of 12 hours to 30 hours). Let loaf rest on counter as oven preheats. Shape and flour just before baking. Place in dutch oven for 20 min at 500F. Open dutch oven and bake for another 25 min at 500F.

Additionally, my bread is not sour at all, any tips on increasing this sour flavor?

Any thoughts?

Submitted February 09, 2017 at 10:06PM by wisconsindeadd http://ift.tt/2k8mRaV Sourdough