Natto Muffin Top

At 90% hydration, dough was quite tacky to shape. I thought it was well fermented and expected some elasticity but no such luck.... scoring was ok but couldn’t go deep at all. Quite disappointed to see a muffin top but the crumb was so nice... perfect for my 88 year old mom’s weak teeth. It was very soft and spongy like.  I incorporated natto and black sesame seeds at the second stretch and fold and did lamination expecting huge holes... but that didn’t happen either!!