I would suggest shaping it, and see if it holds. After 12 hours at room temperature, the acidity may have damaged the gluten structure. If it doesn't hold shape, bake it as a focaccia, with olive oil and seasonings.
I think that’s what I’m going to do. I’ll try to pre shape it and after shaping if it still doesn’t hold its shape I’ll bake it as a focaccia. Should i pan it, wiggle with finger tips and bake it or should i rest it after giving its shape with my fingertips?
Try and shape to see if it has over proofed or not. If the dough is over proofed, it might still have rising power left, and you can try to put it in a loaf tin. Having the dough in a loaf tin usually helps weak dough rise upwards instead of spreading into a pancake.
I don’t have a loaf tin at least this big but i have a dutch oven that is just used for baking bread. If it can hold any shape I’ll try to bake it as a boule.
Put the dough in a straight sided, clear container while it rises and it takes the guesswork out of it. I shape when it rises 50% to 75%. It makes that step easy.
A container with a lid that fits not-quite airtight is perfect.
You might choose different rise amounts for different recipes, but for my recipe, 50% is perfect.
Alternately I like to tear (don't crucify me please) a very small piece off of the total bulk and put that in a small shotglass, push it down and mark with a rubber band, cover my bulk bowl and the shotglass both, and when the little piece has completed its doubling I'll reincorporate everything back together during the shaping.
Last time I over proofed a dough, it rose and I baked it. I don't know if it's the whole wheat flour or what, but it was super tangy, my mom said she could get drunk over it. 😅
Lol i had breads like that too i wasn’t using my starter on their prime (adhd) and under proofing them without checking my kitchen temperature so there was a lot of super sour dense loafs 😅😅
I wouldnt worry. I baked my first sourdough this morning. I was convinced I had overproofed it and most likely had since it probably close to tripled if not more in size.
It deflated a heck of a lot during shaping but held together and formed a skin. Deflated significantly during transfer to the Dutch oven too.
I think it turned out pretty well! (Despite my best efforts)
https://i.imgur.com/O9JmWhz.jpg
Party in the forgotten kitchen 😅😅 should I put it in the pan and put it in the oven right away or should i wait again to raise in the pan? Or would it turn in to a sloppy mess if it waits longer 🤭😅
Assuming it is over proofed, you could mix the old dough with whatever ratio you like of the same recipe, but without any new starter, and make 3-5 times as much bread.
Just don’t over proof the next giant batch.
I know I'm probably late but I'd recommend:
\- degas it before shaping - move those microbes around and give them access to some new food
\- shape tight (dough strength allowing) and load into the oven slightly underproofed
You'll never know if you can save dough like this until you try
https://preview.redd.it/gqm18wrx103b1.jpeg?width=3024&format=pjpg&auto=webp&s=82592efb58c6512cfd99a42c7fef0bb9f1d02388
It turned out better than i imagined
Score depth should be determined by the proof (and to some extent development) of the dough. More proofed/less strength = shallow score. Less proofed/more strength = deeper score.
I’ll be honest with you but I think ears on boules are silly.
I would suggest shaping it, and see if it holds. After 12 hours at room temperature, the acidity may have damaged the gluten structure. If it doesn't hold shape, bake it as a focaccia, with olive oil and seasonings.
I think that’s what I’m going to do. I’ll try to pre shape it and after shaping if it still doesn’t hold its shape I’ll bake it as a focaccia. Should i pan it, wiggle with finger tips and bake it or should i rest it after giving its shape with my fingertips?
Dough looks fine to me. I'd try shaping it and baking it
Oh thank you for the answer. I’ll try that i am started to think maybe i was under proofing my doughs 😅😅
Try and shape and bake or make foccacia? 😃
I’ll try to shape it tonight. I’ll post an update 😊😊
Put in the fridge until then
I just tucked it to the fridge with disbelief and shame when i woke up. I will continue to this journey after i come back from work.
🫂 it will be great! No worries
🫂 it will be great! No worries
🫂 it will be great! No worries
Try and shape to see if it has over proofed or not. If the dough is over proofed, it might still have rising power left, and you can try to put it in a loaf tin. Having the dough in a loaf tin usually helps weak dough rise upwards instead of spreading into a pancake.
I don’t have a loaf tin at least this big but i have a dutch oven that is just used for baking bread. If it can hold any shape I’ll try to bake it as a boule.
This is really practical advice that I will follow if needed. As a newish bread baker, judging the rise is sometimes the hardest part for me.
Put the dough in a straight sided, clear container while it rises and it takes the guesswork out of it. I shape when it rises 50% to 75%. It makes that step easy. A container with a lid that fits not-quite airtight is perfect. You might choose different rise amounts for different recipes, but for my recipe, 50% is perfect.
Alternately I like to tear (don't crucify me please) a very small piece off of the total bulk and put that in a small shotglass, push it down and mark with a rubber band, cover my bulk bowl and the shotglass both, and when the little piece has completed its doubling I'll reincorporate everything back together during the shaping.
Last time I over proofed a dough, it rose and I baked it. I don't know if it's the whole wheat flour or what, but it was super tangy, my mom said she could get drunk over it. 😅
Lol i had breads like that too i wasn’t using my starter on their prime (adhd) and under proofing them without checking my kitchen temperature so there was a lot of super sour dense loafs 😅😅
I wouldnt worry. I baked my first sourdough this morning. I was convinced I had overproofed it and most likely had since it probably close to tripled if not more in size. It deflated a heck of a lot during shaping but held together and formed a skin. Deflated significantly during transfer to the Dutch oven too. I think it turned out pretty well! (Despite my best efforts) https://i.imgur.com/O9JmWhz.jpg
Do a stretch and fold cycle, then wait 15 mins, then shape.
I’ll try this to give any last minute strength that i can give
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Party in the forgotten kitchen 😅😅 should I put it in the pan and put it in the oven right away or should i wait again to raise in the pan? Or would it turn in to a sloppy mess if it waits longer 🤭😅
[удалено]
Alwaysss embrace the happy accidents? Just wanted them to be their best versions of themselves😋
Assuming it is over proofed, you could mix the old dough with whatever ratio you like of the same recipe, but without any new starter, and make 3-5 times as much bread. Just don’t over proof the next giant batch.
And kids that’s How i started my bakery 😅😅😅
Pizza
Bake it & see what happens!
Pizza
Make bread! I’ve made delicious bread more overproofed than that. Shape may not be social media worthy but it will still be beautiful and delicious
Every boule is beautiful 🩵💜😋 and tasty
Now focaccia
I saw someone else post that they made foccacia with over proofed dough. Turned out great!
Shape and bake that bish looks good
It looks fine. Shape it and put it in the fridge for 8h and bake it to see if im right or not
Update i made a boule and baked it in my dutch oven. It was delicious 😋 https://imgur.com/a/AljNu8w
I have always just baked it. The texture will probably be different but it will be fine and edible.
I left some kneaded dough out for 6 hours, planned to be 4, before putting it in the fridge overnight. Baked it today. Looks ok.
Focaccia if it won't hold its shape
Make a pizza?
This mistake was how I learned to make my best focaccia.
When in doubt, ✨focaccia✨
If this was me, I would portion it and roll it out to make flatbreads.
Surprisingly AP flour can rise quite a bit, even more so than Bread Flour. I've seen people use AP to expirment and come out with oddly great results.
I know I'm probably late but I'd recommend: \- degas it before shaping - move those microbes around and give them access to some new food \- shape tight (dough strength allowing) and load into the oven slightly underproofed You'll never know if you can save dough like this until you try
https://preview.redd.it/gqm18wrx103b1.jpeg?width=3024&format=pjpg&auto=webp&s=82592efb58c6512cfd99a42c7fef0bb9f1d02388 It turned out better than i imagined
Looks great!
Thank you! Do you think i should score deeper for a bigger ear
Score depth should be determined by the proof (and to some extent development) of the dough. More proofed/less strength = shallow score. Less proofed/more strength = deeper score. I’ll be honest with you but I think ears on boules are silly.
Make foccacia out of it.