Dough unworkable after long warm autolysis?
I baked recently some Tartine style breads and easily went up to 86% hydration. i always autolysed the dough with levain for up to 1 hour. Two last bakes were with ~12 hour warm autolysis of water and flour alone. The first try was at 85% hydration. The dough was impossible to hold shape. bread was proofed in cloth lined bowl and it got wet after just a couple of hours in the fridge. Today I tried again with 80% hydration, the same mess, although bread tastes fantastic. I'll play with shorter times. I would appreciate what's your experience and what do you think happened with my dough.