I made my first ever Boule and second ever sourdough. The first sourdough was a sandwich loaf and it came out pretty good. I made the Boule with vitually the same recipe but it came out flat 2.25 inches at the tallest point, and the crumb is more dense. The recipe used 1 white cup starter, 1 cup WW white and 1 cup WW red wheat. It doubled in about 4 hours. I shaped the Boule put it in a Banneton and refrigerated over night. The next morning I let it rise for about 3 hours. When I transferred from the Banneton to a peel it did not hold its shape at all, it just flatened out. I slashed it but during baking I could tell there was no oven spring. So I need help as to why it did not hold its shape. Here is a list of what I think might be the problem.
Improper shaping (I did research this and felt I did a decent job)
Too high hydration (I don't have a scale and measure by volume and go by dough feel, this is entirely possible. However this does not seem consistent with the dense crumb and very small holes)
Over proofing (I don't have a good gauge in my head for proofing in a Banneton as I do in loaf pan)
Thanks - Joel