Hydration error in dough, any remedies?
I made an error in calculating the amount of water needed for my cranberry walnut bread. I did not realize it until after my dough had been kneaded. The dough felt a little drier than expected so I plumped the cranberries right away before adding them to the dough. However, I don't think this would make up for the additional 119g of water needed. I stretched and folded the dough a few times and it now sits in the fridge. Is there any thing I can do at this point to add the extra water in? Please advise. Thanks.