I have recently started started making sour dough bread, maybe 20+ attempts, and apart from a couple of successes, they have mostly collapsed after taking out of the banneton. I have tried taking some dough and putting it in a shot glass and waiting till it roe by 50% but while I was doing this, my dough was getting gloopier and runner, so after 6 hours (kitchen 21c) and a final stretch and shape I am forced to put it in the fridge. I stretch it about 8 times every hour to 2 hours. My success were when I quit early and put the dough in a banneton after about 4 hours. My question is: how do i know when to stop bulk fermentation?

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