Fermentation : vimarsana.com

I’m bulking my dough (25-27% fresh milled) around 72 for 4-5 hours and retarding in the fridge overnight. When I slash it in the morning before going into the oven the inside looks like soup- no clearly defined bubbles. My fridge sits around 38 degrees, and dough goes in shaped around 2-3pm to be baked at 6am the next day. I can’t tell if the bulk is too little, too much, or