Overfermented sourdough? Very weird raw dough texture
Hi! very new baker here and I've been trying to make a no knead sourdough recipe that I let sit on the counter for 14 hours in a 70-80F home. After the bulk ferment I tried to form it into a rough ball on my countertop. About 2 hours later I came back and it was a complete bubbly pancake mess. After that I added a fair bit of flour and started kneading it for 5 minutes in the hope it would gain some gluten structure. It went from a puddle that would tear all the time to a sticky goo-like mess that almost refuses to tear now but also won't hold a ball shape for more than a minute. It has the strangest texture I've ever seen it almost reminds me of frosting. The only thing in this recipe is flour, water, salt and SD starter.
I've given up hope on making something edible about it but I'm extremely curious if anyone knows what caused my dough to act like this. I've added a video to show just how odd it's become. Any advice is appreciated :)