can you punch down and re-proof an overproofed dough?
I made 3 loaves today but only had 1 cast iron pot to do them in. By the time I got around to the 3rd one - doing them one at a time, I think it had overproofed. I baked it anyway and it's OK, but it didn't get the oven spring I think it should have.
What would be my solution in the future for this type of problem. This is a large recipe - Mark Sinclairs whole grain.
Can I punch it down and then reshape and re-proof and then bake or is the leavening (in this case - yeast) pretty much done for?