Gluten strands having troubles forming
The last few times I've baked sourdough bread, gluten strands have had a difficult time forming, and they seem weak. I knead it in my Bosch first, and had better luck by hand just today. At first I thought I might be overkneading it in the Bosch, but the last time, I'm sure that's not the case. When the dough rises, the gluten strands that had formed are very weak and the dough falls apart easily. When baked, the crust is lumpy since the skin on the dough is weak and breaks while rising.