Hi! I have been trying to use the aliquot jar method to determine when my dough has risen 40-50%. After the three sets of 15min folds and three sets of 30min folds, it took another 3-4hrs at 78-80°F for the aliquot to finally reach the 40% mark. My bread came out kind of gummy and had some rather large holes, but otherwise mostly decent rise and crumb. My question is, can proofing to a rise of 40-50% take too long leading to over-proofing? Thanks in advance!

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