Hey all. This is about my 10th time baking, started in the new year. My starter is over a month old, kept at room temp, fed daily. The recipe I followed is Josh weissmans sourdough recipe. I followed it precisely (in comments) I am bulk fermenting in my oven with the light on. I keep a thermometer in there that reads around 75-83F depending on if light is on or not. My dough temp was reading about 77-78 F after all my stretch and folds. This loaf, the starter met dough at 1:30 pm, and I shaped and put in
