I'm very new to sourdough baking here- this is my second batch, but I seem to be having some problems. Please bear with me whilst I try to get to the bottom of my wet, sticky, slumping dough.
I have been baking bread using commercial yeast by hand for years now, but my sourdough efforts in the last couple of weeks have been a disaster. The first batch didn't rise much, although was filled with lovely holes and tasted great, although not as sour as I hoped. Because the dough seemed too wet and my starter seemed to often 'split' so that I got a layer of water on the top I tried to thicken it slightly by adding very slightly more flour than water each day- About 100g water to 105g flour.
I then used about 80g of this starter to make a leaven, which floated after 10 hours when I came to dissolve it in water. I added the rest of the flour and gave it half an hour to autolyse before moving onto folding the dough every half hour for several hours.
Unfortunately ive just woken up after giving it a 12 hr bulk rise and the entire thing rose and then slumped, judging by the underside of the tea towel, and when I poured it out to try to shape it, this picture is what happened.
luckily, I had my doubts about a 12 hr bulk rise so last night at the final 'turn' I whipped a third of the dough out and proved it for 12 hrs in the fridge. And when I placed it onto the baking tray this morning, it looked just as bad as the image above.
It has gone into the oven anyway as I might as well see what happens and it's no worse than my first batch.... In fact it looks much the same- a little oven Spring but pancake shaped!
so my question is.... How does a dough become too 'wet' and what does one do about it?
Is my starter at fault, or should I try a third recipe and hope that one works better for me?
If after the bulk rise it is really liquid, is there anything I can do to rescue it? At my mum's suggestion I have knocked it back and added more flour to make a proper dough ball, which is now proving.... But I'm worried I've now knocked all the air bubbles out of it! (But as you can see, there was no way I could have put the dough in the picture into the oven so it was worth a shot)
thanks in advance!