My 1st sourdough bake was a success. The crust flavor was mild but i wanted to start at the bottom of the totem pole and experiment. I did have some questions about doughball itself. When I took it out of the container most of the gases escaped and it went limp. I've done lower hydration room temp ferments and haven't had this issue before. I did reball it at the 24hr mark but it didn't take long for it to expand and flatten out again before it started rising aggressively. Was my doughball very flacid due to hydration (63%), under kneading or over fermentation possibly?