I made this recipe twice last week and was utterly amazed by the result and how well I could handle the dough despite its high hydration.

However today, I tried it again but failed miserably. The dough was soupy and would not develop any strength. I followed the exact same recipe as before so I attributed it to an error in my measurement (even though I weigh my ingredients). I immediately started another batch taking extra care to measure correctly, but the same happened.

Any idea what it could be? I measure using scales, and I proof/rest the dough in a proofing box at a constant temperature. The only difference I could detect was that I opened a new bag of flour today, but of the same brand and type as before. Can it be that some bags of flour are bad or lacking protein?

Thank you!

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