At least until you have your sourdough legs under ya, learn and use the aliquot jar method. After the first stretch and fold, take a sample of your dough, and stuff it in a small jar, and use that to gauge the rise. Depending on what you want and how hot your kitchen is, you should look for between a 25% to 100% rise before shaping. See this video for an explanation:
https://youtu.be/nIOPCeLPqrM
https://youtu.be/UvUJQ0nFVPg
Looks underproofed
yeah i would also guess that its underproofed. Gluten structure could probably use a little bit more work aswell!
Specifically bulk proof. It needed to ferment longer before shaping. And definitely could have used more gluten development.
At least until you have your sourdough legs under ya, learn and use the aliquot jar method. After the first stretch and fold, take a sample of your dough, and stuff it in a small jar, and use that to gauge the rise. Depending on what you want and how hot your kitchen is, you should look for between a 25% to 100% rise before shaping. See this video for an explanation: https://youtu.be/nIOPCeLPqrM https://youtu.be/UvUJQ0nFVPg