We're sorry to hear that your loaf didn't turn out quite as expected, Grant! Were you following the recipe that uses 40 grams of starter of 100 grams? As Martin shares, the smaller amount seemed a bit sluggish in a cooler environment, but if it's warmer in your kitchen it might work well! As you noted, the loaf may have over-proofed during the bulk ferment so we'd suggest trying the recipe using 40 grams of starter to see that helps. 

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