Flour + water = stretchy, sticky, weird mess
Hello everyone and Happy new year!
This is the first time this has happened to me so I'm counting on the community's expertise on this one.
My dough transformed into a complete mess after autolyse . It was stringy, stuck like glue, almost like trying to knead 100% rye dough. No structure, no integrity....nothing.
I used a premix of semi-whole wheat flour (thought it was perfect for making 50% whole wheat bread), it has 12% protein (which i did think was a bit low).
320 gr flour + 220 gr water (room temperature), left to autolyse for 5h at around 19-22 degrees Celsius (66-68 fahrenheit)
I get it when dough become stretchy and sticky after adding an acidic sourdough or when having high hydration but this...I don't get it. Was the autolyse too long? Is it the flour?
Anyway, i tried to save it, let it bulk without SF, poured it into a tin and then baked it....it came out dense, like a 100% rye, but edible.
Would still like to figure out what happened.
Thank you so much and hoping everyone had a lovely New year.