New Bake- Country Sourdough with Levain.

I started this last night for the levain.Today I completed stretch and folds and put in for bulk fermenting at 4pm. We are now at 622pm and my dough is almost double. Temp too high at 87 degrees in my proofer oven so shut the proofer off for now. My dough is very bubbly but way too jiggly...it has not firmed up..if the dough is like this but has risen quite a bit...guessing it needs more time? Doesn't pass the poke test and still a little sticky.

Did I ruin it ? I thought I followed everything well but the dough us just not setting yet structure wise. Thoughts?

@Henry Hunter

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