After bulk fermentation of my dough for 12 hours, I find that the dough is too wet or sticky. Should I bulk ferment for a shorter period of time, and retard it in the refrigerator?
I'm currently baking cinnamon bread with nuts. The recipe is 600g bread flour, 200g warm water, 200g warm milk, 150 grams chopped unroasted walnut or pecan nuts. 2 tsp active dry yeast, 10g salt, 30g sugar.
After combining the above ingredients, the dough looks and feels perfect and taut. I leave it to bulk-ferment overnight (not "overday") in room temps of 29-30 C.
Here's the problem: After bulk fermentation, the dough is slightly wetter and thus too sticky. I could knead it for 15 minutes, and still wouldn't come-together. During the final proofing, it would spread towards the edges of my loaf pan, but wouldn't rise above the rim. In spite of scoring it 4 times and spraying it with water every 10 minutes inside the oven, the bottom still cooks much later and slightly dislodges the crust that set much earlier.