Hardshell loaf from hell

I have successfully started a new starter here in Mexico. I overcame the altitude and bad levain mixes and made a few nice loaves. And then the weather turned a bit colder and it seems to have killed the ability of my sourdough to rise.

I tried boiling water, putting a plate on top, and then putting my bulk fermentation bowl on top. The temperature was nice and warm. The dough produced one bubble on top.

After 30 hours or so I decided to stir it all up and add some yeast. The dough was like pudding. I ended up adding the yeast and another 1.5 cups of flour just to get it dry enough to be able to handle it for stretching and folding. By the time it 'proofed' it looked like this:

Observations on the resulting boule:

1 - the thin pizza pan produces a hard crust. TOO hard. 

2 - This was pretty dense bread, surprising for 100% bread flour.

3 - Almost no crumb, but tastes pretty good!

I think may just switch back to regular non-sourdough bread and probably use some loaf pans.