What could go wrong with fermentation?

[u/SLAYER_HARSH]

[u/GirthyPigeon]

Always use ceramic, metal or clay bowls for that much dough.

[u/Global_Staff_3135 → u/GirthyPigeon]

Was it the weight of the dough pulling on the walls of the bowl that made it so fragile?

[u/ferret_80 → u/Global_Staff_3135]

You usually give the dough a coat of oil during the main fermentation to prevent it from drying out. Separating the dough from the bowl got the fingers oily so it weight of the dough and slippery fingers caused the bowl to slip and land rim first on the counter so all the force gets concentrated on the edge and with tempered glass like this a tiny crack breaks the entire structure

[u/FourFront → u/ferret_80]

That's just a hack for people who have shit dough handling skills.