Can overproofed dough be repurposed?
I live in India and have a hot un-air conditioned kitchen. This did not stop me from following the KAF rosemary olive oil sourdough recipe exactly and letting the dough have a long ferment. This morning I woke up to a wet,bubbly dough. I tried shaping into a boule and this is what it looks like now. Can I use this as a starter for the next loaf? Can I bake it as a "Ciabatta"?