The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forgot to retard overnight in fridge

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IHeartCarbs's picture
IHeartCarbs

Forgot to retard overnight in fridge

Well, the title says it all, I forgot to put the dough in the fridge overnight.  Is it still worth baking?  (Might it even be better??)  The thermostat said 72 degrees when I woke up this morning.  Thanks for any advice!

tchism's picture
tchism

You most likely have over proofed dough. I guessing that you didn't form your loaves so you could try to form them now and see if they rise. If so, bake them when they pass the finger poke test and see how it goes.

Mini Oven's picture
Mini Oven

more details needed about kind of flour and yeast.  recipe?  Also a very clear description of the now dough texture and aromas needed, is there activity or has the dough gone flat and few bubbles. Stringy?   If it has not gone too far, fresh dough (half batch or double the recipe skipping or reduced yeast) can be added and one rise before baking might be possible.  

dabrownman's picture
dabrownman

happens to all fo us now again.  I just treat it like 'old dough' an use this to leaven another bake.  You can either make up a another batch without the yeast or starter and combine the two or even double it if it was't a huge bake to begin with.  Seems to work to salvage the dough and many times the resulting bread is especially tasty due to this now fortuitous very long ferment - of the preferment.  

IHeartCarbs's picture
IHeartCarbs

Thanks for all the comments.  I guess I should have mentioned that I was making this in a bread machine (should I have posted there?).  Anyway, I baked it, and it turned out flatter than usual and pretty dense.  That's OK, I like bread that can be used as a blunt object!  :)  While I probably could have used it as a doorstop (my mom's suggestion), I ate it anyway and enjoyed it.  I don't know the baker's math - this recipe has 3/4 WW flour and 1/4 AP flour, also includes millet and flaxseeds.

dabrownman's picture
dabrownman

if powerful instant yeast iis n the mix.  I see altus in your future.  Just get it wet,  make wet crumbs out of it and put it in your similar bakes until gone.  Your future bakes will be much better for it yoo! 

IHeartCarbs's picture
IHeartCarbs

Not sure what altus is, but I like the idea of adding the crumbs to another loaf.  I may try that, thanks!

sphinxie's picture
sphinxie

If it happens again, perhaps you could slice finely, attempt to toast in oven, and possibly end up with some nice-ish crackers.