I’ve made 3 sourdough loaves now and I’m hoping for some advice because I feel like I’m improving, but I’m still not getting the shape or dough strength I’m looking for. Honestly my first crumb was the best but it felt so hard and sticky to shape and work with. 

**Current recipe**   
500g bread flour  
325g water (65% hydration)  
100g active starter  
10g salt

**Process**  
Mix everything together and let rest about 30 minutes.  
Do 4 sets of stretch and folds every 30 minutes.  
Bulk ferment until the dough has visibly risen (usually around 5–6 hours total after mixing at \~72°F).  
Preshape and bench rest.  
Final shape and place into a banneton.  
Cold proof overnight.  
Bake straight from the fridge in a preheated Dutch oven:  
450°F with the lid on for 30 minutes  
400°F with the lid off for 15–20 minutes

**My issue**  
The dough always seems softer and flatter than I expect. It doesn’t hold a nice tight boule shape like many videos I watch. Even after shaping, it spreads more than I’d like and never seems to have that tall, tight ball. The baked loaves taste good, but I’m chasing more oven spring and better structure.

Does this sound like:  
Underdeveloped gluten?  
Overproofing?  
Hydration still being too high?  
Shaping technique?  
Something else?

I’d really appreciate any suggestions. Thanks!

Looking for feedback