Why did my dough fall? NYT no knead
Hi. I'm a new member of the forum, though I've read a lot here just recently. I haven't baked bread in years, and then it was mostly in a bread machine. But this no-knead bread is so easy it's become a habit. It's also very good! I'm still working on a good whole wheat version. Today's dough is half AP and half WW flours. The only recipe changes are adding 1.5 Tbsp gluten and more water.
This photo was taken about 90 minutes ago. You can see on the edge of the bowl that the dough has fallen about 3/4 of an inch. Right now it's bubbling better and has regained a bit of size. What causes the shrinkage? I did tip the bowl to check for gluten strands about an hour before the pic was taken. By the way, is this first stage called the fermentation?
This bread has really piqued my interest in baking again. I'd appreciate any pointers.