I'm making sourdough bread for a couple of years now. Since a few weeks I've got this strange problem with my dough. It's loosing it's stretch, it fall's apart, gets sticky and doesn't hold any air. It rises good, but the moment I look at it (not realy) It dies (also not realy).
To make things visible, I included a gif.
What I tried without success:
- less kneading
- longer / shorter fermentation
- adding salt after / autolyse
- used other flour
- even made a brand new starter
The last thing I can think of is lowering the roomtemperature. Which I can't. The dough tem is about 23°C
How can I get back this wonderfull elastic dough I used to have?