A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 round of 5 min kneading by hand. Still it was rising slowly, so I left it on the counter overnight (22-24°C).
Next morning it had doubled. But when I started lightly it folding for final proofing, it just collapsed into a sticky mass. I waited for 2-3 hours and when it didn't rise I added another 150 gms of flour hoping that it would rise again. But I'm waiting for almost 30 hours but there is no gluten development or rise!! Even the no knead sourdough dough rises much faster!
Could anyone explain what's going on and if there'a chance to revive it?
PS: I have been making 2-3 sourdough bread every week since the lock down due to COVID19 started. Some of them were no-knead bread, some were kneaded bread and most of them turned out pretty good. I just mentioned it to let you know that, although I'm an amateur, I'm not a complete novice for sourdough bread and my starter is good!