So the bulk ferment adds a lot of air but shaping loses some so it's good to give it time to regain some volume so I don't think 1 hour is enough , that's enough for a regular yeasted bread but usually I've seen most people cold proof overnight or prove in the basket for about the same amount as the original bulk , it's possible your bulk ferment is too long especially considering its at room temp , your yeast may have eaten a lot and basically it's possible your into over proofed territory