First rise too short... can I fix it?
I did a very big oops. I'm making a greek bread recipe (see: http://greekfood.about.com/od/greekbreadspitas/r/horiatikopsomi.htm) which I've made before with great success using white whole wheat flour for about a third of the total flour, with bread flour for the rest. This time I used roughly 1/5 rye, 1/5 www, and the rest bread flour. I mention this only because the whole grain content may affect your response. Anyway, my very big oops was I cut the first rise of my bread short by 45 minutes. I thought it looked a little flat, but silly me, I didn't stop to think. I went ahead and kneaded and shaped my loaves, and they are now rising for a second time. Is there any way I can save them? I considered just pulling all the dough back together and plopping it back in the bowl to continue the first rise, but I'm not sure if that's wise after the additional kneading. I don't want to overwork my dough. Would an extra-long second rise make up for the shortcomings of the first? I should mention I'm a beginner when it comes to artisan breads, and I used sourdough starter and a pinch of yeast for the sponge, which I've never done before. This is entirely new territory for me. I'd appreciate any help you could give me.