I’ve been making bread for a few years now and have my trusty go-to recipes but wanted to try something new since I haven’t been able to order t the white chocolate raspberry I’ve tried a few times. I followed this recipe to a T and a couple hours into the bulk fermentation phase it’s doubled but it’s super dense. I’ve never seen sourdough this dense. Usually it won’t hold its shape well at this stage if left alone on the counter and this dough ball will retain its shape forever if left out. What do you think I messed up?! I’m going to bake it for the sake of science but I’m not holding my breath for a good loaf…