French sourdough

My first French sourdough loaf made with the newly established culture has been mostly successful. It certainly rose well in the Dutch oven, almost explosively! The only criticism is that the bread is rather too soft and does not have much of the sourdough flavour. That is to say it is not sufficiently chewy and tangy. I may have to try letting it rise in the fridge overnight as suggested by Veronica so that more flavour develops. I may have to take the lid off the Dutch oven sooner so that the bread is less moist. Of course, French flours are different to English flours so some experimentation will be needed.