I cut the recipe in half and used:

450g King Arthur Unbleached Bread Flour
50g Gold Medal Whole Wheat
400g tepid water (75°F to 80°F )
10g salt
20g sourdough starter, unfed/discard

Did 4 stretch and folds instead of 3. Left it on the counter to rise in a warm kitchen - about 75 degrees F - for 13 hours.

When I poured the dough out of the bowl to shape it, it was a soupy mess. It had lost all strength gained during the stretch and folds. Had to add a considerable amount of flour to shape it into a boule.

Was my kitchen too warm? Did it overproof? I've worked with high hydration dough before, but this one didn't have ANY of the structure it gained during the stretch and folds. The dough did double and had some beautiful bubbles before I took it out of the bowl.

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