Help! Can this Xmas baguette be saved?
I was planning on making donD's baguette with 12 hour cold autolyse for a dinner tonight. Unfortunately I am spending the night at my daughters and left the bread at home which means it will have a 24 hour autolyse and Short bulk fermentation. My question is...is there any hope for this bread?should I do something to help it or do I just throw together a straight dough?