Would you all say this is over proof or under From the moment I added my sourdough starter it was 730 at night I did four sets of stretch and folds 30 minutes apart. My house is roughly 70°. My dough was roughly 69°. after the stretch and folds and let it sit in the kitchen table, it looked like it doubled a lot of bubbles in it, and then I started to shape it. Got some good surface tension put it in my basket thing cold proof for 12 hours so very much struggling on the bulk fermentation. I know the clock starts as soon as you add in any type of yeast.
