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!  ;-)