Your pate fermente is an unknown factor (don't know what's in it) but with respect to the remainder of the formula I'd suggest considering an increase in the percentage of yeast. At 1.5 grams of yeast you're formula uses about half of what I would normally use here. You might also review the salt to yeast ratio. It appears out of balance to my eye. Try to introduce the salt to the flour and whisk prior to adding the liquid (including the proofed yeast) and work the dough on an oiled surface as opposed to a floured surface.
Lastly, I'd suggest weighing your ingredients rather than working with bulk measure. There's too much room for innocent error using bulk measure.
What formula are you using?
3 cups pate fermente
1.25 cups unbleached wh flour'
1.25 unbleached bread flour
.19 ounces salt
.055 opunces instant yeast
7 ounces water
Your pate fermente is an unknown factor (don't know what's in it) but with respect to the remainder of the formula I'd suggest considering an increase in the percentage of yeast. At 1.5 grams of yeast you're formula uses about half of what I would normally use here. You might also review the salt to yeast ratio. It appears out of balance to my eye. Try to introduce the salt to the flour and whisk prior to adding the liquid (including the proofed yeast) and work the dough on an oiled surface as opposed to a floured surface.
Lastly, I'd suggest weighing your ingredients rather than working with bulk measure. There's too much room for innocent error using bulk measure.