As a long time reader who has learned a great deal from this site I am now here to ask for help.
For years I have regularly made focaccia using a recipe from Suzanne Dunaway’s “No need to knead’ book.
2 cups lukewarm water/I packet instant dry yeast/4 cups flour/2 teaspoons salt
Baked in a 2 inch deep baking tray at 190C for 35 minutes in a fan forced electric oven.
The batch I made yesterday looked fine when it went into the preheated oven, it had risen well - 2/3 way up the sides,& looked slightly bubbly.After 35 minutes the crust was the usual golden brown, came away from the baking tin to the cooling rack cleanly, but looked much flatter than usual, and when cool I found the dough was greyish, gluey and inedible.
The flour and yeast were well within their use by dates, so I thought I had made an error with the amount of water.
I made the same recipe today - new yeast which bubbled well when tested, flour from new bag with a 2012 use by date.
2 cups lukewarm water / mixed as per directions as usual, left to rise for 20 minutes to accommodate the instant yeast that I always use. I stand the tray on a rack inside a deep kitchen sink that has a cover - warmish, but not hot, and draught free.
Then gently moved into the oiled tray,stretched and finger dimpled, left to rise for 20 minutes, by which time it was well risen and looked fine.
I checked the oven temp using two thermometers - both showed the correct temperature.
Baked for the usual time - but got the same result as before - the focaccia was only about a half inch deep [usually about 2 inches]the dough was grayish and uncooked.
Any suggestion as to why or how this is happening will be appreciated.