Rescuing over proofed loaves
While I was proofing today's bread, I got interrupted and just plain tied up for a while. By the time I could get back to it, the dough was seriously over proofed. When I tried scoring the first one with a lame, it was practically a joke. The loaf got a bit mangled, and deflated quite a bit. The second one scored better with a tomato knife, but still deflated, just a little less so.
Once I had them in the oven, it occurred to me that I probably could have re-shaped them and proofed a second time. What are your thoughts on this idea? Would this possibly help, or would it just be a bad idea?