dough turns wet during proof
I'm maken sourdough bread on a daily bases for over 3 years now. I think I know what a good loaf looks like.
Since recently, it started with a new batch of flour, there is something wrong.
The dough feels slack after bulk, proof is medium, but most of all, the loaf starts to 'sweat'. The formed bread gets some water on it in the proofing basket.
After baking, the bread is heavy, but the ovenrise is good. And turns stall after a few hours.
I did some testing with yeast and the same thing happens in a milder form.
So, my thoughts are that the flour is nog optimal. But what could be wrong with it? Low gluten? Moist?
Has anyone same expericenes?