So my first few loaves were absolutely gorgeous on the outside, but the texture left a lot to be desired. I upped the hydration, and started getting uglier loaves but yummier bread...

Anyway, I feel like my dough has been getting progressively less taut... I finally got a baking scale (like within the last 24 hours) and am trying to follow the recipe on the sidebar as well as I can. (Tonight I did it without the levain, just used my starter, but am working on a levain to try again tomorrow) but the directions say that at the end of bulk fermentation the dough should be doubled in size and the edges should be sort of stretched... I just feel like that isn't happening for me and I'm getting so frustrated.

Any advice would be wildly appreciated.