I think I did it

This is my first sourdough bread. I was worried at first because I only did a 5hr bulk fermentation and my dough was still sticky. It did check off the other indicators that bulk fermentation was done. Various bubble of different sizes, doming, and plump jiggle. I did put the dough in a bread box and the temperature kept changing between 79-82 degrees. I think that’s why my dough was sticky and I went into panic mode but I gave it a few more kneads but I don’t know if that truly made a difference. What do y’all think?