Dough didn't rise?
Hi, I have a trouble shooting question about my dough not rising during the bulk fermentation, and then producing little to no oven-spring. My sourdough starter is healthy and rises and falls each day, and I believe my leaven rose too. During the turns the dough appeared to get larger. During the bulk fermentation (which I let happen for 4 hours) I worried maybe the salt harmed the yeast and perhaps too much was added, although the final loaf doesn't taste salty. The dough during the dividing/shaping period was extremely sticky and got stretched more than I would have liked. I baked same day for one dough (other dough is still in the fridge, not rising). No oven-spring, 20 minutes covered 425, and then 40 minutes uncovered 375 before the loaf began to turn golden brown. Surprisingly the crust has a great texture, and I think the flavor is characteristic of a tasty sourdough, but the crumb is so dense from no rise. This was my first attempt at making a sourdough, and if you have any novice mistakes in mind, or the picture alerts you to an error in the process, I would love some advice. Not totally sure where to go from here...but I do want to try again!