I made my Pain de Campagne for the first time yesterday. I have the same container Martin shows. It was perfect after the 3 folds 15 minutes apart so I put it on the counter and this morning it was double the size however when I opened it the beautiful dough from yesterday was wet, no longer ferm and stretchy. It smelled sour. What would cause this? Can you help me understand what I might’ve done wrong. I used the same ingredients and measurements. Thank you!

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