Signs of Excessive Proteolysis?
Ive been having some success with naturally leavened pizza dough, but had a significant set back the other day.
My starter is a whole wheat starter fed at 20% inoculation once per day. It has smelled great so far - mostly of sweet, fermenting fruit with no acetone smell.
i use my starter to make a leaven at 50% inoculation with King Arthur bread flour. This leaven rises for about 4 to 5 hours in a warm spot until fully ripe and the edges just begin to recede. It has floated without issue in my formula water. This leaven is 10% of the dough weight.
So I mixed my pizza dough, into large lexans for a bulk ferment. The dough felt very strong with stretch and folds and rose to twice its volume. The bulk was about 5 hours at a 70ish ambient temperature. Nothing seemed out of the orderinary here, and I was encouraged it rose nicely during the bulk and the dough seemed to be strong. I then stored it cold and balled the next day (it continued to rise slightly in the cooler.)
Once in balls, the following day is where things get weird. The gluten has almost disintegrated. It’s very wet, when I pull a dough ball out of the tray it leaves pieces behind. It can’t be stretched without tearing - it’s not tough or tight. It’s pretty slack, just seems to fall apart.
Does anyone have any idea what may have happened? It sounded like proteolytic activity from what I’ve read, but it’s a little surprising considering I feed my starter at a relatively low inoculation and nothing about it indicates over acidification. It smells quite nice and normal. I’m wondering if maybe it overproofed? But even so, I’ve never had over proofed doughs just fall apart like that.