Samartha,
Yes, indeed my dough had bubbles when they went into the oven. But,
the dough was literally like a sticky batter - there was no sense of
extension. I'm used to working with "sticky" dough, but this had more
like a grainy, thick mud-like consistency.

The formula I used is 75% hydration, so maybe that was part of the
problem.
freshening = 6 hours at 77 degrees
basic sour = 18 hours at 79
full sour = 4 hours at 85
bulk fermentation = 20 minutes
final fermentation = 1 hour at 82
A lot of time for little result.
I checked out your website (with the gorgeous photo) ; I'll have
to revisit when I can really consider the information. Thanks!
Diane