FWSY overnight country blonde : shaping or proofing problem ?
The loaf seems a bit flat compared to previous ones :
1. Does it seem to come from shaping or proofing problem here ?
Bulk rise lasted 7 hours (it's about 79°F-26°C and I used 14% levain instead of 12%), during which dough nearly tripled, or perheaps x2,5. It had 4 folds during the first hour. I let it proof only 45mn (It always seems to pass the finger dent test as soon as bulk rise is finished... So I don't dare proofing too much..)
2. According to crumb, is proofing too short here ?
Thanks for your feedback !