under or over proofed
I have been baking bread for a few months and using my own starter for about a month. I normally make an overnight pre-ferment - 2 cups flour, 1/2 cup starter and 10floz water (sorry, my scale is broken and I cannot get accurate gram weights). I add this to 3 cups flour + 10floz water the next morning (the dough is pretty moistm but workable). The first few times I did this, it worked out great: beautiful oven spring, big airy loaves with great crusts. Then, 2 weeks ago, i did the exact same thing, baked the bread and they came out flat as could be and were still very wet in the middle. I thought i had done something wrong so tried again the following week with the same result. I have several lines of thought about this: a) my starter had kind of died down and my rise was not sufficient (loaves underproofed). b) my house is quite cold and the rise was not sufficient (loaves underproofed). c) I am wrong about the rise and the formed loaves were overproofed. I am attaching a picture. Can someone please tell me if this is characteristic of underproofing or overproofing. Thanks!