After many months of not getting the right texture for sourdough, I was almost giving up.  I didn't. 

Refreshed my sourdough on Saturday morning, 100% hydration, it looks bubbly enough, after 12 hours.  

Sourdough

50g starter

100g water

100g flout

Dough

200g sourdough

400g bread flour

100g light rye

350g water

20g olive oil

10g salt

2g dried herbs - parsley, thyme, basil

15g white sesame

15g flaxseed

Autolyse for 30 mins.  Then add oil, salt. Mix in Kenwood level 1 for 20 mins, add herbs and seeds, mix at min until all blended. 

Put into container, fold once.

Every 1 hour fold, for 3 x.

Bulk rise 3 hours.  Remove, cut and let rest 10mins.  Shape and put in banetton for 1.5 hrs. 

Oven at 250 degrees for 15 mins with water.  Release steam after 15 mins, being temperature down to 210 degrees.  Last 5 mins, release steam.  By doing this, the crust doesn't get too thick.  

The loaf was flavourful, soft, and open crumbs.  

Love it!