What Happens If Dough Rises Too Much?
I'm waiting with bated breath to see what happens when the dough is allowed to rise too much.
I make a standard white loaf of plain bread - virtually the french bread recipe but just done in a pan instead.
This morning instead of the first rise lasting two hours max it went for four or five hours.
When I tipped it out it was cold, wet and slimy on the bottom, though dry on the top and firm and normal feeling in the centre, i.e. in the mass, in the bulk.
So I reworked it a bit in my hands, folding it over and over and then stuck it in the baking tin for a second rise - what else could I do - just throw it away?
This has never happened before. I've had bread rise much longer than it should but never got this result, this wet sliminess.
What's going to happen? what's the betting? It'll rise a second time or not? If it rises and I bake it will it be palatable or not?
Was there anything I could have done about it?