Baguette screw-up in progress..
Making a baguette recipe at GF's house, from memory...
Accidentally doubled water, so I ran with it. However, I used 2t yeast in a double batch, where I'd normally use 3t for a single recipe. Can I save it? I figure (much) longer rising time might do the trick. I don't feel like baking today in the first place, but have sauce & meatballs on the stove already, which will need bread (also new pasta machine at my/our disposal, so we're gonna give that a first try tonight as well). My parents etc will benefit at tomorrow's cookout if I can make this work, since I will now have more bread than I can eat. Worth my time to save it, or should I start anew?
(Sorry if this is a stupid newbie question)