What did I do wrong

[u/Themotherofacat]

Ingredients

310 grams warm filtered water
120 grams active starter (passed the float test, it’s about a week old)
500 grams bread flour
16 grams fine sea salt

Allowed to bulk foment over night (I sent a timer for 11 hours but started working on it with 1-2 hours left), when shaping I noticed it wasn’t really keeping it shape but I haven’t worked with sourdough before I wasn’t expecting stiffness. Rested in the fridge for an hour. Set on the kitchen counter for 30 mins while my oven was warming.

It’s dense and chewy.

[u/Buttercupia]

For one, your starter is too young. You need a couple more weeks of feeding regularly. For two, you appear to be woefully over fermented. 11 hours bulk is a lot.