Collapsing bread

by Dolores Gamble   Last Updated August 13, 2019 19:17 PM - source

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and then wouldn't shape or rise. Just blah. Is it possible if this happens to add more flour and water and let it rise? or will it just remain flat?

Why would it over proof in the first proofing/fermenting? I would like to be able to make consistently good loaves of bread.

Thank you for any insight you can give.

Tags : bread proofing

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