I have been using the same dough recipe for a long time now, and nothing has changed. I use the same amount of yeast, water, oil, salt, and sugar and mix it for the same amount of time.
Just recently I notice the dough is no longer rising and increasing in volume, but rather just laying flat and becoming very sticky.
Does anyone have an idea on what may cause this? Here is my recipe
7qt Refrigerated Water (40 degrees approximately)
1oz Yeast (I use a slow rise over 3 days, and get around 6 - 7 days total life out of the dough).
I dump the water into my mixer bowl, add in my oil, sugar, and salt then whisk it together for 30 seconds to a minute. I then dump in my flour, add my yeast on top and mix it for 7 - 8 minutes.
As I said normally after I ball it, I cross stack it in the walk in open, to cool down, and then after 2 hours stack them normally and they usually last for 6 - 7 days total.
I am noticing that it is coming out slightly stickier than normal when mixing it now, and then after sitting for the first day it is no longer becoming bigger and rising, but rather just laying flat and becoming very sticky and light feel (it is nowhere near its usual density).
My first thought was a problem with the yeast, but we have tested the yeast, and even went as far as to get a whole new batch of yeast on our food truck.
We live in Florida and it has recently gotten a little cooler outside, but I would not assume it would be anything to affect the inside of my store.
Any thoughts would be greatly appreciated.