What am I doing wrong?

Every time I’ve made sourdough this winter I’ve had the same little bubbles and big air bubbles at the top and a fairly flat loaf.

Recipe: Farmhouse on Boone High Hydration

▢ 250 grams unbleached all purpose ▢ 100 grams whole wheat flour ▢ 125 grams bread flour ▢ 100 grams sourdough starter, active and bubbly (100% hydration, fed with equal parts flour and water) ▢ 390 grams water ▢ 10 grams salt

I started at 5:30pm (honestly a bit too late)

I preceded to do 5x stretch and folds every half an hour, then I waited another half an hour did a coil fold.

This then left me with 2 hours for uninterrupted bulk fermentation until I went to bed at roughly 11pm ish. I decided to put the dough covered in the airing cupboard during this 2 hours.

I felt it hadn’t risen enough so I put it in the fridge unshaped overnight, with the intention to bring it to room temperature again the next day. At 12 pm, I became worried that perhaps the dough could become overproofed so I decided to shape it and put it back in the fridge. I shaped it by spreading the dough out slightly and then folding it into itself and pushing into a ball.

I then preheated my oven & Dutch oven for 1 hour and 10 minutes. Took the dough out of the fridge, scored the dough and put it in.

I can see where the errors may have occurred, though, even when I do things differently I get the same result. I usually do 3x stretch and folds, then leave to bulk ferment for 4-6 hours. I then shape by laminating the dough out and folding it into itself into a ball. Proof overnight in the fridge, score and bake.

I was hopeful for a different result as I fixed the acidity issue of my starter prior to this bake.

My goal is for a loaf with a good rise with that kind of swirled/swished look to the crumb that I never seem to achieve. I’m just finding bulk fermentation super hard to judge in the winter.

Tips?

https://www.farmhouseonboone.com/high-hydration-sourdough-bread-recipe/