The last few times I've baked sourdough bread, gluten strands have had a difficult time forming, and they seem weak. I knead it in my Bosch first, and had better luck by hand just today. At first I thought I might be overkneading it in the Bosch, but the last time, I'm sure that's not the case. When the dough rises, the gluten strands that had formed are very weak and the dough falls apart easily. When baked, the crust is lumpy since the skin on the dough is weak and breaks while rising.
This somehow happened in my wife's kitchen. Perhaps it was the chowder on the stove.
This is a 100% Hydration, 100% whole wheat bread with 100% whole wheat 100%hydration starter.
200g fresh ground Wheat Montana Prarie Gold.
200g tap water and .5 tsp salt
flour and 175g water mixed and allow sit 12 hours in fridge
25g water added and sit 6hrs
For about the past 2-3 weeks, it seems that my Thom Leonard boules, which I have made every week since about November, are suddenly coming out overproofed even though I have not changed my technique: as soon as the loaves are slashed on the peel and hit the hot oven stone, they collapse and spread out at the slashes.