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Yes it was my first go with a Dutch oven and only my fourth loaf. I did half the mix in the Dutch oven and then when I saw the result did the other half on a baking sheet with ice cubes. That one had slightly taller rise but I’ve not cut into it yet.
I think maybe it’s a combo of what you and @dancing james said. About 15 hours at room temp, the dough was wetter than another recipe I’ve been trying and my starter (though about 4 weeks old) isn’t the most active. Only ever just passes the float test.
Bezzin
Over proved? The inside looks goodish but there are some big gas bubbles, so the bubles colapse and the bread spreads. How did you bake the bread? Dutch Oven?