I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%).
I mixed the flour and water and let it autolyse for about 2 hours. After that, I purred in the starter and salt dissolved in water. I mixed by hand until the gluten was formed.
After that I left it to bulk ferment over night. I left it covered in the oven with the oven light on.
In the morning it grew a lot, I think it doubled. However when I took it out on the bench it seemed liquidy. It was very very hard to handle. I left it outside in the cold for about 30 min then I tried to shape it. It was still pretty liquidy, it lost structure.
Can I still bake with this dough? I put it in the fridge because I had to go to work.
Should I simply bake and see what happens?
So the pizzas were a disaster and the bread didn't spring too much but the taste was good.