Please little help....this is the recipe 1kg flour with 11.5 of protein,680gr water very cold,20gr of salt,5gr dry yeast,2gr malt.I mix and pass the window test....i shape a ball and i put in the refrigerator,after 14 hours,i take out the ball has been raised a lot there is no more ball shape......This is the point...now what i should do?Everything i tried was no good the main problem for me is that everything is to soft even if i roll the baguette there is a lot of bobble of air inside,and when i try to score with blade,the surface is soft even if i put some flour....I would like get some advice..thank you
