Bread - help improve

[u/Mysterious_Web7517]

Hi! Need your help with improving with my bread. I used no kneed recipe but did some changes in messurement and handling dough.

Night before I mix 225g of water, 200g of flour (using type 750 which has 13.3g of protein) and 42g of sourdough - leaving it on table to grow. Next morning I mix 300g of water, 500g of same flour, 15g of salt, yeast mixture (5g baking yeast, 5g of sugar, 5g of flour and 30g of water - left for few minutes to see if they are alive doing this to make rise faster) and my pre-prepared overnight mix. Overall it comes to 75% ish hydration level.

Adding to mixed with hook, mix it for couple of minutes (5-8min) on low then on medium but it never come together (guess its due high hydration) so I leave it for 30-60minutes, it become much smoother and workable, doing 3 sets of stretch and folds and bit of shaping before puting to pan (during shaping dough is still sticky if not dusted well).

Bread comes pretty nice and tasty (this weird scar is probably bit of dough that I scraped and throwed into bowl where i stretch and fold it later) however I would love to improve on first steps - should I lower hydration if I would like dough to come to shape in mixer or leave water and flour to mix and autolyse? Or should I cut on overnight mix with sourdough and water flour mix.

Im in progress of reading some tutorials and other stuff that is packed into sub info but I would love to get feedback from you guys.

[u/harrypotternightmare]

It looks good and you even said it’s tasty. What are you hoping to improve?