Is it Gummy Dough or me?
Based on some feedback here as well, I refreshed my lively white starter only once after having used it last weekend and set out to make a country-walnut sourdough bread. I refreshed the starter on Thursday night and used it to make the preferment on Friday night. I am following C&C basic sourdough recipe, which I have successfully used before several times. For the preferment, i.e., firm starter, I used half whole wheat, half bread flour. It more than doubled in size following a 5 hour rest at room temperature per the formula. I then let it sit in the fridge for 12 hours or so. Took it out today to make the dough. For the dough, I used a cup of rye flour and 5 cups of the same bread flour. Added salt, a tbsp vital wheat gluten, and some malt. After adding 2 cups of water, set out to knead. Nothing out of the ordinary so far, except the firm starter smelled kind of stronger than usual- I maybe mistaken but it smelled more rancid, alcoholy than the usual. I didn't worry. For the first 5 - 6 minutes of kneading, all was good. Then, I expected to see the dough getting smoother, nicely pulling together as I normally see. Instead, it started getting sticky and kind of gummy. I can tell that there was something wrong because it didn't have the feel of a nicely developing dough. As I stretched it, it tore apart... weird. First time, it's happening to me. I didn't incorporate the walnuts at the end and now the dough is sitting covered. Not sure if I will bake it... In the picture, you can see the starter, the firm starter (before and after fermentation) and the resulting dough (pictures taken 7 - 15 minutes into kneading).
What can be the problem? I know that rye can get gummy with overmixing, but I used rye before in this formula, maybe not this much, and didn't encounter any problems. Could there be something wrong with the preferment, maybe overfermented or too much alcohol or acidic conditions breaking down the gluten molecules?