The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Help Needed to Save My Sourdough Loaves!

rowejd's picture

Quick Help Needed to Save My Sourdough Loaves!

I'm making the regular sourdough from the Bread Baker's Apprentice book.  I've made it several times, but this time I forgot to let the dough rise after the final mixing.  You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs.  I skipped that first firmentation and my bread is now proofing.  Any advice on how to save these loaves...IF they can be saved?  SHould I just bake them after 3-4 hours?  Should I try to let them ferment, degas them by gentle handling, then let them proof again?

Oh, I forgot to mention.  I shaped them into 2 baguettes and one boule.

Thanks for any help...the bread is on the rise, so let me know as quick as you can to save the bread!  ;-)

Larry Clark's picture
Larry Clark

Let them rise 4-6 hours, slash and bake. They will be fine

montanagrandma's picture

two SD baguette loaves today, but went ahead and baked them. There was no oven spring, but the result was still good. I am cutting them thin and using them as large croutons and crustini.YUM...can't go wrong with sourdough!