First loaf in over a year

Work’s been crazy busy for me but I recently pushed myself to get the starter fed and do some baking.

I think I probably could have pushed the bulk ferment a little more, but I always get nervous with my climate that even 30 extra minutes will result in overproofed soup.

Recipe was very simple:

450g bread flour (11.7% protein)
50g Bob’s Red Mill whole wheat flour
335g water (68%)
200g levain (25g mature starter, 100g bread flour/whole wheat (50-50 mix), 100g water)
10g fine sea salt

Ambient temp: ~30 deg C (86 deg F) with humidity around 70ish%

Steps:
1) 30 min autolyse
2) 30 min fermentolyse
3) Add in the salt
4) 3 sets of stretch and folds (spaced 30 min apart)
5) Stopped bulk fermentation about 4 hours from the start of fermentolyse – increase in volume was about 50%
6) Shaped into boule
7) Cold retard in the fridge for just under 10 hours
8) Baked in cast iron combo covered for 20 min at 240 deg C and then uncovered at 230 deg C for another 20 min

I generally struggle to get a tighter/taller loaf – any tips? I figure it’s probably a combo of my inexperience with shaping and also maybe a not so strong starter?

Kept all the timings short because of how humid/hot it is where I live in Singapore.

Overall, I’m still happy with the outcome since it’s been ages since I’ve baked sourdough. We had the bread for dinner with roasted tomatoes and prosciutto – it was delicious!