Hi Dean, since your starter is higher in hydration than the 100% hydration starter Martin is using, and your house a little cooler than the recommended 72°F, these factors could have impacted the dough consistency after the 12-hour bulk ferment. In this case, it would probably have worked fine to give the dough a little longer (an hour or two) to keep rising and fermenting, which could help contribute to an airier, less slack dough. I hope your bread still turned out beautiful and delicious!  

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