Sourdough Diary #20

I found that the higher water content makes the holes in the sourdough bread. My dough was only 64.5% though, the normal sourdoughs (according to some articles on the Internet) have the water content of over 70%. 
From this time, I am trying to change the formulation of water contents to realize the "Right" sourdough which has holes.  

§ Ingredients　（2021 July 03)
　- Flour (春よ恋ブレンド365Basic 北海道産パン用小麦粉)　; 330 g
　- Whole grain flour                                                                ;  30 g
　- Salt                                                                                      ; 2 g 
　- Water ; Brita + T-fal (Warm)                                                ;  250g
　- Starter                                                                                  ; 160g

==> Water content ; 75 %

§ Procedure
　Kneaded ; 20 min @ 25 C
     　 (==> didn't come together lol )
　Rest 3 hours ( Good rising)
　Fold and put into the pan
　Rest 3h @ 25C +  3h @ fridge (Good rising)
　Bake 40 min @ 230C (20min with mist, 20min without mist)

§ Feed back
　- Bigger holes than before
　- Softer than before
　- Good taste ( not over rising)
　- Kneading was failed because it didn't come together
==> Try again with same recipe
==> Try with different recipe with same water content, less starter