I'm just getting started with sourdough and having some troubles. I'm following the 'overnight country blonde' recipe from Flour Water Salt Yeast. My problem is that after my bulk fermentation, my dough is so slack and lacking in structure that i can't shape it at all. its a goopy mess.
Here's what i've done so far:
recipe: 804g white flour; 26g wheat; 50g rye; 684 g h20; 22g salt; 216g levain.
i start by mixing my levain in the morning at 8am. it took a while for a spoonfull of it to float in water so i wasn't able to mix the dough until 8pm. my kitchen is around 70F, but maybe that's too cool? this seems like a long time to wait for the starter to raise.
after that, i autolysed the flour for 20 mins then mixed in the levain and salt. i folded the dough 4 times and it seemed to be getting some structure by the final fold.
After mixing the dough at 8:30pm, the dough maybe doubled by around 3pm, to roughly 2.5 quarts. when i tried to shape the dough, it was a mess at this point. now i'm letting it rest on the counter thinking perhaps i didn't let the bulk fermentation go for long enough (the book said the dough should triple in volume).
anyone have any advice? if the problem is that my fermentation last long enough, is my house too cold? i waited a pretty long time for the fermentation.
all help is greatly appreciated!