I made a half batch of this recipe and had a few issues and was wondering if you could help troubleshoot.
I mixed the dough using Maura's original proportions, except I used the full 40g of starter instead of cutting in half. I also used rye flour in place of the whole wheat. I used the water temperature recommended, and the ambient temperature in the room was ~75F.
After 15 hours, the dough had a few surface bubbles, but hadn't risen at all (I marked the level of the dough with a piece of tape). I put it in my oven with the light on for a warmer environment and after 18 hours the dough had risen ~25%. Finally after 20 hours it had risen 75%. At this point I went to turn it out to shape, and dough had totally liquefied. It spread across the counter in a puddle and had absolutely no structure. I scooped it into a loaf pan and stashed it in the fridge and may still try to bake it tomorrow, but I wanted to see if you had any advice. Clearly it is over-fermented, but I'm wondering at what point I should have tried to shape it. At 12 hours when it hadn't risen at all? At 18 hours when it had only risen 25%?

Thanks for your help!

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