This seems to a problem with almost every recipe that I try (see picture).
For these loaves I tried:
https://www.theperfectloaf.com/best-sourdough-recipe/
I followed precisely as written.
There was very little change to the dough appearance/behavior after an overnight cold ferment. It was pretty solid. When I went to move it from banneton to dutch oven I could feel it deflate more (not that there was a lot to begin with).
Flours:
Bob's Red Mill Whole Weat
Dove Farms strong white.
Advice?
