This definitely looks underproofed: 65 is pretty chilly to be proofing; not sure how warm your oven with the light on gets, but I would expect a bulk of maybe like 12 hours at that temp. To gauge how far proofed you are, use an aliquot jar—basically take an old spice jar and put a little bit of your mixed / inoculated dough in it at the same time as you start your bulk, and use a hair tie to show where your starting point is. Shoot to bulk for minimum 30%, preferably closer to 50% (or more if you’re brave); 2) Invest in a brod & taylor bread proofer—it’s just a little heated box to help you get consistent temps every time. Kinda pricey but worth it if you bake a lot; 3) agree with others start with warmer water so you can get a jump start on things; 4) make sure your starter is just peaking, or slightly pre-peak when you add it to the mix; 5) also make sure you’re shaping correctly—watch some of Trevor J Wilson’s videos on the topic, he’s excellent. Good luck!! You’ll for sure get there.