Why is salt turning my dough to a gooey mess after autolyse?
I used to add salt before resting the dough and it came out well, not I tried adding it after the rest and the dough isn't coming out right. I mix the flour/water/yeast mixture only for a couple minutes, no more than 5, then I let the dough rest for 20 minutes. After I let it rest, it is very strong, enough so I can window pane with it. Then I turn back on my mixer, and start adding the salt, all of a sudden the entire dough turns into a very wet puddle of goo, kind of like a thick pancake batter. It takes a lot of flour to get it to come back to a dough, I know I am making my bread dry by doing this. I hope I am not the only one this is happening to, can someone tell me what is going on?