Goopy Dough, Amazing Bubbles during Bulk Fermentation. Need info on what I did wrong

I followed a recipe by Bon Appetit’s Brad and Clarie Sourdough. While the dough was similar, I was going for a boule shape (which is probably the part where I went downhill) When I shaped it, it was jiggly and slowly “deflated” but it kept its shapeI couldnt get much surface tension, if any, but should it be ok? via /r/Breadit https://ift.tt/2PbJsYx