Hi all this is I think my 5th loaf. I am using a bolted whole wheat from a local mill and waiting until starter has doubled or more but its still thicker than other people’s look in videos. I use 125g starter, 500g flour, 325g water and then add in 12g salt before first stretch and fold, doing 4 total stretch and fold 30 minutes apart. I bulk fermented on counter (windows were open so it was only maybe 65F in house) for around 13 hours until it was no longer sticky  and looked about doubled, but it didn’t fall out of the bowl so maybe it needed longer? I then shaped and put in loaf pan as thats my desired outcome (I want sourdough bread in sandwich shape). It did 2nd proof on counter for another 2.5 hours until it rose enough that I thought it would finish rising in the oven and fill the pan. I baked at 425F for 15 minutes then 400 for 30. It looks the exact same as my last loaf even though I fermented longer and baked at higher temp, but it still didn’t brown very nicely and the crumb is so small with no rise?? Please any ideas to try would be appreciated. Let me know if any more info needed as I want to gift people loaves for turkey day and xmas this year. Also I am on mobile and trying to edit but my starter took about 12 hours to double so I was thinking my issue is either with that or fermentation timing/temp?? Top is ugly bc i dropped my saran wrap on it

Made adjustments and got same loaf with no color or rise?