Too much starter and/or time?
I made up a couple loaves of Tartine 3 Sprouted Kamut. In all things it went really grand. Probably one of the highest hydration doughs to date (85%) that handled stunningly. Was very pleased and hopeful.
Except I got totally rotten oven spring.
Of course, I changed two things and wondering if that was my undoing. The recipe called for 150 g levan and I used 250g. It was combination a typo and then not catching my mistake. And then due to time constraints, I needed to do an 18 hour retard in the refrigerator after the first couple hours of bulk rising.
Did I possible undermine my gluten structure with the extra acid?
Again, it handled well. Lot's of tension. Nice fast (40 minute) proofing. Slashing was great (damn, the first time I've used a lame, WHY didn't someone tell me how much better they are than razors?).