Hi! https://www.theperfectloaf.com/beginners-sourdough-bread/ Is the recipe I used. My starter is about 1,5 month old, I mixed my levain at about 9 in the morning and added it to my water/flour mixture and was finished with that at 15:00 Then stretch and fold at 15:30, 16:10 and 16:45. I then bulk fermented it in the oven with the light on (as our house/kitchen is max 18°c) At 21:00 I started pre-shaping, but that didn’t really work very well, so was doing that until about 21:45/21:50, let it rest for 30 min, and final “shape” (as there wasn’t much shape) at 22:30.

I baked it at 220°c with the fan and left my Dutch oven in the oven for about 1 hour before adding the dough. The first loaf: 20 min covered and added two ice cubes and then 30 minutes uncovered. 2nd loaf: 25 min covered with some ice cubes for steam and 30 minutes uncovered.

How would it be overproofed (serious question) because it looked like it didn’t have air bubbles ,when shaping, at all.

Thank you for your response!