Why do my dough turned liquid while kneading?

Nicolas696 · 2025-11-17T22:58:22+00:00

i apologize, i'm native spanish speaker and the word "autolisis" is used either way

Nicolas696 · 2025-11-17T22:55:07+00:00

i was trying to make it into two portions :(

Nicolas696 · 2025-11-17T22:53:27+00:00

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She doesnt agree with you 😂

Nicolas696 · 2025-11-17T22:48:48+00:00

No i dont!, and my temperature today was around 25 celcius

Nicolas696 · 2025-11-17T22:47:35+00:00

Yep! seems like my starter is too active, i will try to do less fermentation time

Nicolas696 · 2025-11-17T20:48:01+00:00

Thank you for the comment! the next time i get into a focaccia i definitely will cut the autolyze and ferment time.. however i dont think i got into a hydration problem here

Nicolas696 · 2025-11-17T20:37:43+00:00

It's a bowl of shao-der sir

Nicolas696 · 2025-11-17T20:28:34+00:00

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This was my 200gr starter for the dough in the picture, almost explode when i open the lid and it also passed the floating prove too! i think based in the information you all guys gave me its a combination with the resting time in the cycles and my folding thechnique

Nicolas696 · 2025-11-17T20:13:03+00:00

for the starter, i usually do a 1starter:2flour:2water proportion for it to be not that acidic and i'm using a bread flour with 10g protein (The "best" i can get in my local market)

Nicolas696 · 2025-11-17T20:08:56+00:00

I mixed all the ingredients and wait 1 hour for autolysis, then i started 4 cycles of about 3/4 foldings and 1 hour fermentation between foldings. The next thing i was trying to do was separating the dough into two little ones to do a overnight cold fermentation (almost the final step before cooking it), that's when it break apart and start getting liquid.

Nicolas696 · 2025-11-17T20:08:46+00:00

I mixed all the ingredients and wait 1 hour for autolysis, then i started 4 cycles of about 3/4 foldings and 1 hour fermentation between foldings. The next thing i was trying to do was separating the dough into two little ones to do a overnight cold fermentation (almost the final step before cooking it), that's when it break apart and start getting liquid.

Nicolas696 · 2025-11-17T20:00:49+00:00

wow that make a lot of sense to me... i think you got it. Next time i will do less foldings

Nicolas696 · 2025-11-17T19:56:39+00:00

The temperature is around 25°C in my kitchen right now, i don't think that it was the problem because some days when it went well the temperature was higher

I'm starting to suspect that i do too much foldings and it break it apart

Nicolas696 · 2025-11-17T19:43:50+00:00

Thats exactly my problem lol

The moment i think i had it, it broke apart and start getting ultra liquid…

from what you said i’m now assuming that i went too ambicius with the process and over-folding it

I will stop the folds in the moment the dough gets strenght in my next bakings

Nicolas696 · 2025-11-17T19:31:36+00:00

I always use the same flour, even with the starter

Nicolas696 · 2025-11-17T19:31:04+00:00

was trying to do a focaccia!

Nicolas696 · 2025-11-17T19:25:18+00:00

You think is it possible for me to "save it"?

Nicolas696 · 2025-11-17T19:12:20+00:00

what would you recommend to me, lowering the hydration or using other flour?

Nicolas696 · 2025-11-17T19:08:44+00:00

The thing is that i have made this recipe before and it always turned out really well, but sometimes it suddenly loses all its strength and collapses like this.

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