However, when trying to make some batards this weekend I got an incredibly sticky dough that proved impossible to strengthen and when removing from a banneton just fell flat like a pancake. Any idea where I may have gone wrong? I feel it might have been when doing bulk fermentation but not sure where...
Stickiness and collapsing is usually a sign of overproofing. Underdeveloped dough might also be a problem - both contribute to those of problems, but my money is on the proof considering you’ve used a proofer
Bought a proofer, works wonderfully.
However, when trying to make some batards this weekend I got an incredibly sticky dough that proved impossible to strengthen and when removing from a banneton just fell flat like a pancake. Any idea where I may have gone wrong? I feel it might have been when doing bulk fermentation but not sure where...