It’s so weird. This was a high hydration dough but it’s no different for low hydration. I was making amazing loaves all the way up to summer (still manage to get a nice one or two every now and then). Would proof for around 10 hours.
Anyway, this was only a 5.5 hour proof at 73ishF all day. Bubbles on top, bubbles on bottom, glossy, not sticky, jiggly dough, fell from the bowl easily.
This was my second attempt to stitch it up (thus some tears) but it was no different for the first. I try to follow the perfect loaf tutorial and it used to always be fine. It literally will completely unstitch, it actually even partially unfolded from the envelop fold lol. It will NOT stay together at all.
I’m not using oil, not using flour, not using water. wtf is going on?
If all is good - blame it on the starter. Probably too acidic. At least it's a start (er). Enjoy!