Hi everyone!

This is my second ever sourdough loaf and I think I'm struggling with bulk fermentation timing. I slightly overfermented my first loaf as it did not hold its shape well and came out a bit flat. This one I used the aliquot method with 2oz container, dough was 70F and house was about 72F and I bulk fermented for about 10hours, but I wonder if it's underfermented? When aliquot reached the top the dough was definitely jiggly with some visible bubbles, but still slightly sticky to the finger. The bread rose beautifully but came out with a bit of a gummy texture, any advice on bulk fermentation / reading the dough greatly appreciated! Recipe and process I used:

100g starter

350g water

500g bread flour

10g salt

Mixed starter, water, and flour, with a few slap and folds immediately. After 30mins I dimpled in 10g salt with 5g water to help incorporate. Performed first set of stretch and folds and measured temp and took 32g aliquot into 2oz container. 3 more sets of s&f 30 mins apart. At end of bulk fermentation I preshaped the dough and let it rest on counter covered for 20mins, then final shape and dunked the top into a bed of sesame seeds and put into batard banneton for \~10 hours before baking. Scored then baked at 450F with preheated Dutch oven for 30min with lid, then 400 for 15 lid off. Took it out and left it on a cooling rack. Ran errands for about 4 hours before I came back and cut into it!

Bulk fermentation help! Is this underfermented?