This is an experiment of 120% hydration sourdough bread

Here is my super high hydration experiment, 120% hydration and 114% hydration
They should be open up more.
I made big mistakes, I put salt 20 g. Instead of 10 g. 😭 what should I do with this bread? Now I need all your ideas 💡 please help me
Recipe
500 g. High protein content bread flour
600 g. Water (for 120%)
560 g. Water ( for 112%)
100 g. Starter
10 g. Salt (I make mistake by putting double recipe 20 g. 😫)
Mix everything together same time, rest one hour
6 Stretch and fold every 30 minutes total 3 hours. Rest the dough for 2 and half hours then pre shape rest 30 minutes then final shape rest 1 hour then put in the fridge for cold retarding.
Total bulk fermentation is 7 hours at 25 degree Celsius or 77 degree Fahrenheit
In the morning
Preheat 250 degrees Celsius or 482 Fahrenheit for 30 minutes.
I bake on a little baking pan to make sure it holds its shape, baking with tray of water to create steam for 7 minutes then score, continue bake for 24 minutes then remove the steam. Continue baking another 30 minutes
Enjoy baking 🥰😁Bim
#sourdough