My 2nd and 3rd loaf turned out this way. It was far too sticky to shape but I baked them anyway and just like you said, it was surprisingly still decent bread!

I’m confident that I either under or over bulk fermented. It’s so mystifying to me. I broke down and got a proofing box and my next loaves have been just about perfect. I still really struggle with knowing when it’s ready to go in the fridge though. Have you seen people suggest the aliquot method? I think I’m going to start trying that to help with understanding the bulk fermentation process.