Weird question about dough volume
I know this might sound super strange, but I was wondering if it's possible for sourdough during the bulk fermentation to double in volume and still not be properly proofed?
Yesterday I made some sourdough and even when it was almost doubled in volume, it had relatively few small bubbles and almost no large ones showing in the side of the glass container it was in. I handled it and it had very nice elasticity and strong gluten formation, so I set it aside for a few more minutes and then it did develop a few bubbles.
Today when I baked it, the loaf was flat and the crumb was pretty open but didn't look like the truest photos of really good, even open crumb, so it almost seems like it was under-proofed. Is that possible with such a large change in volume?!
The primary difference in my process yesterday was that I used my cousin-in-law's method of mixing with a stand mixer instead of by hand, just to try it out, because I have seen his excellent results just recently.
Still trying to figure this stuff out, appreciate any input you all have!