Autolyse uh-oh - help!
It's been a while. I haven't posted or baked in a long time. I've decided to get my starter back up and active this past week. I was planning on baking this weekend. My starter was a bit weak so I decided to hold off for a day and kept feeding my starter rather than make a dough yesterday morning. But I had at that point already set aside my flour and water for an autolyse that I was planning to let run for a bit. So without a strong enough starter I left the autolyse overnight - I should have put it in the fridge but didn't. I didn't think it though in the moment.
The flour mixture was 600g hard bread flour, 200g light rye, 200g hard whole wheat with 850g of water. I also threw in 70g of wheat germ at the same time thinking I'd be mixing in the salt (25g) and levain (150g which was made with 1/2 bread and 1/2 whole wheat flours) before realizing I needed to hold off for a day.
This morning my autolyse mixture had ''risen" as all that enzymatic activity (accelerated by the additional wheat germ I suspect) had a long time to run free before salt would have otherwise slowed it down.
Here's the autolyse mixture:
The starter was performing better this morning so I decided to go ahead and add it with salt. I put it in my mixer for 10 minutes and then rest. It's obviously very slack because of the long autolyse. So i decided to add 1% gluten flour and 1% diastolic malt (i think that was a mistake but not my real problem).
I gave the dough another 10 minutes on low in the mixer. This was after that was done - super slack. In the picture below the dough slowly fell off the mixer hook.
Well I've gone this far so I put it in my bowl and tried to give it a series of envelope folds. Even wetting my hands the dough is super sticky. This pic was taken a minute after I stopped folding. That bubble formed in slow motion within 15 seconds and popped quickly. It was likely a one off - but there are several small bubbles on the surface as it rests. So there's alot going on in that dough at this early stage.
My question is should I even bother to keep at this all day and bake it. No point spending all that time and effort if the bread fails miserably and isn't worth eating. Second - I'm thinking if I do try to keep going I should bake tonight (it's about noon right now) otherwise it'll over ferment overnight even if I put shaped boules in the fridge given how active it seems.
Thoughts? Thanks in advance! Best to all!