I was trying to make Hamelman's ("Bread") Mixed Flour Miche. It was going fine, a nice active starter got the levain going. After mixing with 10 minutes of Rubaud's method, a rest, and some folds, the dough seemed to be developing. After 3 more rounds of folds 30 minutes apart, it seemed pretty strong, especially for ~85% whole grains (15% high gluten, 15% rye, 70% whole wheat at ~85% hydration). I even got a windowpane. It puffed up nicely in a towel-lined proofing bowl.
But when I turned the bowl upside down on the peel, the nice poofy proofed dough collapsed to something slightly thicker than a thick crust pizza, Needless to say it didn't get much if any oven spring.
Overproofed? The poke test seemed to suggest that was possible. Or do I just need more folds?
I built the levain the previous evening and left it at room temp overnight, ~12 hrs. I used the proofer setting of our oven (~75-80 ℉) for the bulk fermentation (~3 hrs) and the first hr of proofing; the 2nd hr of proofing was at room temp while I preheated the oven and dutch oven).
Suggestions, good wishes, and useful incantations all welcome.
big in the bowl. I find it useful to take a before picture and compare as it rises. A round bowl is hard to estimate "not quite double" volume. Save some rise for the oven spring.
Good advice. I am thinking that it may have been a combination of inadequate dough strength development and overproofing.