Dough is wet and sticky after bench rest.
I've recently had a problem where after a 1hr bench rest of my hi-ex (stone ground Farmer Ground Flour) boules, the dough loses tension then becomes wet and sticky when I try to pinch the bottom seam.
550g hi-ex
550g AP
50g rye
260g levain (20g starter; 120g water/50g hi-ex, 50g whole wheat, 20g rye)
860g water
27g salt
I mix 2 minutes speed 1 on a 30qt planetary mixer, autolyse 30 min then mix 4 minutes on speed 2-1/2. Dough is 73F. S&F 3 times every 30 minutes. After 4-5 hours bulk ferment (or until 50% rise) and delicate degassing, the pre-shape seems fine. But when I do the final shape it is like whatever gluten development I have disappears, but only when I try to pinch the seams.
Is this a symptom of mixing speed/time or bulk ferment? Should I be mixing slightly longer at a slower speed?