I'm trying to proof my very first attempt at sourdough. I've shaped it into boules but it keeps deflating and spreading -- it seems like I have enough tension but then it spreads.Everything to this point seems to have been going fine (although my starter took a little longer to double in size).
I did the primary fermentation in the fridge overnight, since I mixed it last night, but was unable to do the folding (since I was asleep). Would that have affected it?
More importantly, is there anything I can do to save it? This is 9 days of effort (as I started the seed from scratch) and I hate to lose it! Although I do have enough barm for another batch, I guess...