I made Martin's version for the first time. After the 12 hour fermentation the dough had risen but seemed very slack. It was not domed and bouncy the way it is in Martin's video. The house is at a steady temperature of 70°. The dough is very slack, sticky and difficult to work with. I had to work it quite a bit in order to pre-shape and I used a fair amount of bench flour and gave it extra resting time after the pre-shape. Even the final shape seemed a bit loose to me. I gave it the extra hour at room temperature before putting it into a 40 degree fridge. I plan to bake tonight. I'm using King Arthur bread flour and King Arthur wheat flour. All of the ingredients are scaled. My starter 125% hydration. I fed it about 10 hours before mixing. Do you have any advice as to why my dough is so slack?

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