Persistent gooey dough

Persistent gooey dough

After 9 successful months of making breads from Ken Forkish’s book, I suddenly started getting a solid core of smooth, sticky, and sometimes slightly odorous dough at the center of every loaf. I replaced yeast and flour, and even sterilized my dough containers with a bleach solution. My latest theory is that it started to happen when cold weather struck Minnesota (which it does from time to time). We keep our house at between 64 and 68 in winter, and maybe I’m just not allowing enough time in the mixing and/or proofing stages. Any other suggestions?

 

Source: Fresh Loaf