Worth trying to save it/carry on
I've been away for the bank holiday and decided to get some bread in for the week. I ran through making the sourdough sponge this morning with my usual recipe and then added the rest of the mix in around 5 hours later.
We then decided to go to the cinema on the spur of the moment and headed out.
I usually put the dough in the fridge after 2 stretch and folds and hour apart and then an hour to sit (3 hours).
However I forgot this time round and when I got in around 5 hours later the dough had doubled in size and was quite yeasty smelling.
So far it has gone into the fridge after a stretch and fold. The dough feels a little slack, but not really bad, but I rarely let it double in size, and definitely not before shaping.
Is it worth baking? I have a feeling I have over fermented and will get no oven spring and end up with a rock.
You never know what you're gonna get until it goes in the oven. Even if it comes out flat and ugly it'll still probably be nice and tasty. Or you can just intentionally flatten it out and make a flatbread or pizza out of it. Load it up with some nice toppings and pretend that's what you were planning to do all along.
Cheers!
Trevor
It depends on the bread, but I know Chad Robertson advocates letting the dough rise until it's tripled in size before shaping and proofing, so I expect it will be fine.
Okay I need clarification here. Robertson's Tartine books say 20 to 30 %. I did not interpret that as double or triple. Am I doing my math wrong or what am I missing here?
Yes, you're right Danni. I'm getting my master bakers confused! That would be Ken Forkish who lets his doughs triple in size during the bulk ferment.
for the clarification. I have been pondering this very question. Why does Forkish let his dough double and triple while Robertson only has his increase a fraction of that. Is it because Forkish does his folds all within the first hour and a half to two hours while Robertson does folds for pretty well the entire fermentation period?
since the post... I would have done a degassing and shaping and into the oven when it rose less than double before the dough looses it's ability to hold itself together. Hope you baked it, it will taste great! :)