Dough is too soft
I make this bread with white and whole wheat flour at 65% hydration. It normally comes out very nicely.
Last time Dough was too soft to shape and resulted in a more flat bread loaf.
I do the steps in this order Autolyse for 45 min, mix Salt and Starter, Rest for 30 min, 4 Turns (each at 20 min), rest 20 min, Shape and put in Banneton. in the fridge for 12 hours. Out of the fridge for 2 hours. Bake in 450F dutch oven for 30 min closed lid, 15 min open lid.
Now the only difference this time was that after mixing salt and starter, the rest period was 4 hours. When I started folding the dough it was not risen at all so I am not sure if it was over-fermented.
Would that be the cause of why the dough was so soft?
I am just looking for ideas that people might have.
PS: this is my first post in this community.