How long is too long for bulk fermentation? Second ever try at making sourdough
So I'll try to include as many details as I can:
First time making sourdough
Starter has been being fed regularly for 2 weeks and I've made one batch of bread (two loaves) before this that look similar so I'm thinking I have similar problems.
1000 g flour (500g unbleached bread flour, 250 g whole wheat flour, 250 g dark rye flour)
750g water (temp was 80 degrees F)
150 g starter (passed the float test)
20 g salt
Levain for 45 min with flour and water
Added starter and salt
2 hours stretch and fold (30 minute intervals)
Bulk fermentation in the fridge (I think this is where things went wrong since I had to leave it for 15 hours) while I went to work
Took it out of the fridge and let it bench rest for 30 min
Shaped it and let it rise and it's now been two hours at room temp (72-74 degrees F) and I just did the poke test and it sprang back a little but the whole remained and the dough still feels cold to the touch.
Any ideas? I DID make this batch a day after depleting my starter to make the first batch but it was really active when I went to use it this time. I'm including a photo of my first batch of bread since the same thing happened with this one.