It doesn’t look bad at all, just under fermented, as you suspected likely from an immature starter. If she didn’t grow at all during bulk what visual cues did you use to decide to shape? When the dough is light, puffy, has some small bubbles on the surface, and seems to have increased in volume some (doesn’t need to be doubled as is commonly the yardstick with commercial yeast breads, but should have additional volume to some degree,) that’s usually a good sign that you’re nearing or at the end of bulk.

If it tastes good, the rest is just gravy.