The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

over-fermented no knead dough?

leahweinberg's picture

over-fermented no knead dough?



I made a batch of KAF No Knead dough the other day, and left it out on the counter all night by accident. When I woke up the next day I immediately put it in the fridge. It smells a little sour... Is it still usable? I would love some advice! 




This Day's picture
This Day

I frequently use Jim Lahey's no-knead bread recipe, and I nearly always let the dough sit for about 24 hours before stretching and folding.  After that long a fermentation, the dough has a boozy fragrance from yeast activity, and the bread has great flavor and keeps a long time.