Did i collapse my gluten structure? Or just overproof?
Hi all, i'm new here, so if this is in the wrong thread, please let me know where to put it!
I was working on a Rosehill Sourdough recipe loaf this afternoon, I've made 6 or 7 of these in the past few weeks and they're always fantastic, but I've never gotten a decent ovenspring, leaving my loaves slightly flat.
I was working hard to build gluten during the bulk proof, as I've noticed that when i tip my loaves from the banneton (straight out of the fridge), they start to spread out immediately.
I was doing a final set of stretch and folds when I think I stretched too far, and my dough tore. From then on, it seemed like it was mush .... no gluten strength at all to speak of, even after doing a stretch and fold.
The dough barely passed a windowpane test at hour 3, it felt like i wasn't developing any gluten.
Would you say this is a result of overproofing (it went for about 4 hours at 28C in our kitchen), was it that i'd torn the dough, or a mix of both?