Wondering if anyone else has this problem. My recipe is 500g 00, 20g Ischia starter (about 1:1), 325g water, 13g salt.
After a 12 hour room temp ferment, I divide and ball and rise again in the individual glad containers like many on here do. This second rise usually takes about 24 hours. During this second rise I'll come home to find (or hear from another room) the tops popping off of my containers. The issue comes in that if I'm not there to reclose them, sometimes the top has blown clear off and the top of the dough dries out rendering it basically unusable.
I'd like to believe this is the product of healthy fermentation, creation of CO2, am I right? The doughs come out tasty and spring well when cooked.