Bread came out way too wet: Bad proofing?
So I knew I wouldn’t have enough time for my sourdough to rise sufficiently before my BBQ today because my starter is a little weak and needs a refreshing. I know from experience all I have to do is make a new starter, and then make a new starter out of that one and I’ll be back to 100% strength, but with the amount and quality I had I decided to “proof” the bread in my oven vs. leaving it out for 12-24 hours.
So I put a pot of boiling water in the oven under the two plastic bins holding the dough and left it overnight. When I returned the dough had risen, but it is incredibly wet and flows like water vs. dough. I managed to pour it into the bread baskets and get them into the fridge by skipping the post-bulk rise loaf formation (Dumping dough on counter, forming loaves, allowing 30 minutes rise before folding into bread baskets).
I can assume they loaves absorbed too much water ? Will a few hours in the fridge help dry them out?
I’m embarrassed because I’ve never screwed up like this. In other ways, yes, but not like this 😉