First attempt at sourdough - wet dough and minimal rise
I'm brand new to sourdough and just made my first loaf. I didn't expect it to come out perfect on the first go but I want to know what I did wrong so I know how to adjust for the next go.
I used a recipe with 775g water, 200g whole wheat flour, 800g all purpose (I used jovial einkorn all purpose), 150g levain (made with 25g rye starter 65g all purpose and 65g water) and 20g salt
The dough was very wet and stuck to everything, would not hold its shape when I tried to form it into a round. It rose a little during bulk fermentation but then I proofed for 24 hours in the fridge and it didn't rise any more. Just looked like a basket of thick pancake batter. Then when I baked it rose a tiny bit more and formed a nice crust but has the shape of a mushroom cap with a flat bottom and droopy sides. It's also quite tough and has a lot of large holes.
So, where did I go wrong?
My starter was 7 days old when I made my dough. Is it possible it was not mature enough? The recipe I used said it would be ready for bread in 7 days but to keep feeding it every day at room temperature for up to three weeks for best results.
Or is it something with the dough, like too much water or did I overwork it and break the gluten or something? Or is it overproofed?
Like I said I'm brand new to this so any suggestions would be helpful!