Spot on bread dough Sourdough

This is my first time making bread with a sour dough starter and I'm seeking some advice.

I retarded the bread for 12 hours in the refrigerator. Removed the dough and let it rest for 1 hour at room temperature. Now I noticed red spots on the dough. I don't know if they were there when I removed it from the refrigerator. Is this normal or should I be concerned?

Thank you for your help.

Pic of spots

Submitted January 23, 2017 at 02:09AM by NoviceBaker http://ift.tt/2k5vpAf Sourdough