84% hydration dough is TOO DENSE?
Hi guys I'm making some bread for a friend the ingredients are:
300grams whole wheat
300grams bread flour
60grams chopped dried apricots (soaked and dried)
I've been working on this loaf all night because I need it to be done by tomorrow to gift. I let the flour and water autolyse for two hours, added my starter (which was only semi activated), did slap and folds till the sticky dough came together a bit, let rest for an hour before proceeding with stretch and folds. After the first fold the dough felt like a 70% hydration loaf that I make? with every stretch and fold, it would form into a tighter ball and during the 45 minutes to 60 minutes between S&F, its shape wouldn't change or relax. i added the pistachios and apricots at the second fold and it tightened up even more. After four hours of this, I transferred it to the counter to shape, but it was already so tightly formed that there wasn't any give for it to be shaped properly (And I am gentle with S&F to make sure I don't deflats the dough). Also throughout this process the dough wasn't getting any puffier or airier just denser and stronger? I know that using starter that is only half proofed isn't good but I used that same starter on another dough while I worked on this one, and that dough is now foaming from all the bubbles.
What could have happened here? How could a 84% hydration dough get so stiff? This has never happened to me before.