This usually means your dough has gotten “over-proofed” or “over-fermented”. This is a lot easier to do in places with higher humidity, which is why I have our customers and students cut back on water in our recipe. This is also why I want to teach you to learn to “listen” to your dough so you can feel confident in understanding what the texture needs to feel like so you can lessen or up your water, or visa versa with your flour, if needs be.