The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

over-fermented no knead dough?

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leahweinberg's picture
leahweinberg

over-fermented no knead dough?

Hello! 


 


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! 


 


Thanks! 


Leah 

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.