Hi there- quick question about ending bulk fermentation timing…

I typically continue my stretch and fold cycles until the dough has matured then give it a 30-45 minute rest before shaping. At that point often the dough is stringy. I then give it a final rise of a hour or so before baking.

Does the stringiness imply I’m over proofing? Am I creating a denser load by shaping at that point? Thanks !

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