1) The dough is too warm coming off the mixer. A 15F increase in dough temperature can double yeast activity. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point. 2) The dough was stored at too warm of a temperature. Make sure your walk cooler is below 40F.
Creepsy, for your room temperature and length of fermentation and proof before baking, you have not enough yeast in your recipe to stretch and strengthen gluten during fermentation. So the bread is flat and the crumb looks the way it looks. This is a 4hrs straight dough, it needs more yeast to make it ready for shaping and baking in 4hrs at 22C.
Lift the parchment paper and dough ball into a smaller bowl. Cover with a kitchen towel or with plastic wrap and let the dough rise again for about 60 minutes. Preheat the Dutch oven in the oven to a temperature of 470°F. Transfer the dough to the hot Dutch oven, cover with the lid, and bake for 30 minutes.
Excessive heat is one culprit for dead yeast (via Busby Bakery ): By using hot water or overheating, the proofing is a surefire way to kill your yeast. This is why after baking, the fermentation process stops, and your bread does not continue to rise. However, yeast can also just die of old age.
A lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around
To help determine the right amount of yeast for a simple bulk fermentation (aka. a direct dough or straight dough, so no preferment such as a poolish, biga, levain etc.) I found the pizza baking app PizzApp+ (for Android) to be of great help. For instance, a dough made with 1 kg of flour needs only 0.48 g of instant dry yeast if left to rise
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not enough yeast in bread
