i suggest you start with something easy like 65-67% hydration... I assume you are going the autolyse, stretch n fold method... your main objective is learn to develop the gluten and proof it ~50% before you shape, retard and bake

problem is different flour has different moisture content... so it's not a hard n fast rule what % to use... also experience in understanding the dough and how to manage it is important in the final hydration one is comfortable with

example the mrs can manage up to around 70%... whilst I can go 75%... but in reality even at 65% one can get open crumb holey bread...    anyways, short answer is 70-72% is our foolproof hydration, using prima supreme bread flour...

Used 65% hydration. Did the extended autolyse (because went for a longer breakfast), stretch and folded for multiple hours. Split the dough to 2 small loaves and shaping it was a mess, I guess need more practise. Couldnt make nice round shape, I moved and used the bench scraper too weirdly.

I was curious the difference after proofing overnight, so i baked one since I have two small loaves, I used air fryer for this. It turned out oddly shaped, I'm not expecting much from it. Cross section wasnt too bad. But the bread texture seems to be too chewy, rough and tasted tangy.

Images up for laugh! 

congrats!

it looks much better than my first   crumb looks very good... looking forward to your 2nd loaf...

quite a brown bread... what flour did u use?

Used 80% AP flour, 10% wheat flour and 10% dark rye flour with 20% sourdough starter. The starter is also rye based. I think i used too much starter and the bread tasted very tangy. I will sift the flour next time as the texture of the bread is a bit rough too.

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meet irek & kiwi... rye & wholemeal resp... started from bread flour nothing fancy...

they grow 2-3x when fed... now sleeping...

Wow didn't know you bake.