Something is wrong with my dough
Hi, I have been baking SD with OK success, I have been using different recipes but I like Tartine country classic.
Lately something its happening o my dough, 2 hrs into BF it grows crazy and becomes super stretchy unable to shape really and my bread is flat- takes good, but looks horrible.
I am using:
900 grs of Organic Artisan Balers craft plus
100 grs of WW
I autolysed for an hr then start BF at 75 on proofer.
I think might be the flour.....but honestly no idea.