Asking for advice please,
Using this recipe;
100% HG Flour
335g ball, 48hr Cold Ferment, cooked @ 700º in a gas oven on 25mm firebrick, top shelf.
The recipe has been for a year now, really great tasting, works beautifully, (with my limited skills...) great oven spring. Slowly, bit by bit, over the last few weeks, the dough has become so extensible, it practically doesn't require stretching. I pick it up, it oozes toward the bench. Very little oven spring, still tastes good, but disappointing. The only variable I noticed is that the yeast, which I keep in the fridge in its airtight contained is past its use by date by a couple of months. Could this be the cause ? Does "old" yeast make a soft dough ?
Thanks very much for any advice.