I’ve been trying to get this right for a bit.

My starter is kept on a counter warming plate and fed a few times a day (it’s almost a month old) - it’s whole wheat at a 1:1:1 ratio. It doubles in about 5 hours.

Here is my recipe:

309g bread flour
233g water at 78°
62g sour dough starter
6g salt

I combine the water and starter first, then add the flour.

I use a stand mixer for roughly 3.5 mins at speed one then I add the salt and do an additional 5 mins at speed two or until the dough is in a ball.

I then place in a metal bowl, do an initial stretch and fold, with plastic wrap and let it sit.

30, 60, 90 mins - stretch and fold (all 4 sides)

120mins - I shape into a ball and place upside down in a cloth covered 9” round banneton with a towel over the top.

I allow it to proof for an additional 2-3 hours (usually to match the starter which I re-fed) then I place in fridge for roughly 12 hours.

I preheat my 9” combo cooker to 480° and take the dough out, score it in a cross pattern decently deep, and then place on a circular parchment sheet in hot combo cooker. I cook for 20 mins with cover on, the uncovered for about 25mins.

As you can see I have been unable to get any rise but the flavor is great. I’ve been feeding my starter more often to get it to become more robust this is attempt two since then.

Help is much appreciated!

Won’t rise