This is the classic look of underfermented dough. May be it's the starter, or the recipe, or temperature, or something else, but the dough was not ready.
In order to help improve your process, we need to know your current process. I have some thoughts about you possibly shaping too delicately and maybe some fermenting issues. But without knowing more details it is hard to say. Is this sourdough or commercial yeast? What is the hydration? How did you mix? How long was fermentation? Etc.
This is the classic look of underfermented dough. May be it's the starter, or the recipe, or temperature, or something else, but the dough was not ready.
In order to help improve your process, we need to know your current process. I have some thoughts about you possibly shaping too delicately and maybe some fermenting issues. But without knowing more details it is hard to say. Is this sourdough or commercial yeast? What is the hydration? How did you mix? How long was fermentation? Etc.