Hi there. Sounds like you didn't ferment it long enough. The dough needs a proper rest – if you wake him up early he will be angry and won't feel like working! Sourdough recipes are difficult because it really is all about the ambient temperature. The cooler your kitchen is, the longer the dough will take to ferment and also proof. Try letting it rest a little longer – for both the fermentation and the proofing. Obviously we all want beautiful oven spring but let me tell you something – I rather have bread that is over fermented than under fermented.
Over fermented dough will still come out light and have a great crust. Under fermented dough will be dense and gummy.
Hope your next try is successful!

Yes!!