I have been making sourdough bread every day for about 3 weeks now and have had no problems until today...........
Made my loaf as usual. left it to rise. I moved it to bake it, it collaped and was very wet. Half as wet as the starter. Also made some mixed grain that came out fine.
Was a very hot day (30*c) and humid, could this have been the problem? If not, what could have gone wrong?
The loaves I am making are 100% unbleached white bread flour and 100% unbleached white bread flour with presoaked mixed grains.
Also is there any way of recovering the dough when it does this?
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Replies
Have you been proofing your breads the same length of time or do you adjust according to how warm or cold it is? The hot weather will make the yeast and bacteria more active. The bacteria produce acid that will break down the gluten if you proof the dough to long. This could be what happened to you.
I agree with LeadDog. It sounds very much like the loaf was overproofed. Sometimes - but by no means always - you can work the dough gently, remould it and do another final proof but it sounds like yours may be too far gone and the only solution is to make another loaf - sorry.