under proofed? over proofed? Handling issues? Something else??
3-hour autolyse (instead of overnight) Bulk for 6 hours at 26-28°C until 80% rise (not intentionally) with 4 coil fold sessions At the end of the bulk, the dough was really bubbly and stuck to the top of the container, so I struggled a bit to get it out of it (dough handling issues at this point I suppose...) Then shaping (very poor due to the lack of strength of the dough / To be honest I just folded the dough over itself, that’s it...) 30mn rest at room t° Fridge overnight (12h at 3°C), ...
Source: thefreshloaf.com