Over fermented dough?
What would be the symptoms of an over fermented final dough? I suspected tearing when moulding, yet I didnt experience that with my bake today, instead my dough only rose so far and then just stopped. Would that suggest over fermented dough, the yeast running out of food? Maybe too much old dough? Too long bulk ferment?
My recipe was for soft brown rolls;
300g white flour
218g "old dough" (wholemeal)
21g white fat
10.5g fresh yeast
Dough temperature was 25c, bulk fermented 2 hours.
Any advice will be appreciated.