Sourdough #3 (fail) and finally #4 Success!

Last weeks bake was another fail, but only because it wasn't thoroughly baked and maybe a bit over proofed.
I've used the same recipe again: 270g 100% hydration starter, 300g white wheat flour, 40g whole wheat flour, 200g water and 7g salt; and I've cheated a bit by using a handheld mixed to knead the dough.
It had a 16 hours fridge proof time and it raised beautifully half way through the bake time, none of my previous tries have done this.

Finished.

And as you can see it was still a bit raw inside.

And now for the #4 attempt.
I've finally had a successful bake! Whoop whoop!

Same recipe again, the only difference is baking time.

There still are a few things I need to improve, the crust was way too thick/hard/burnt, but otherwise it was a great bread. Lovely tangy flavour!

For the next one I will make a smaller loaf so it's easier to cook through and maybe remove it from the Dutch oven after the first half of the bake.

Cheers!