I baked it anyway
Yesterday evening, I messed up a recipe for a small fruit+nuts sourdough loaf and ended up with an incoherend wet mess of dough that wouldn't be stretched or folded, or even handled without falling to pieces.
I was on the verge of throwing it out, but decided to see what happened, if only for the learning experience. So after two hours of fermentation I manhandled it into a sausage shape and put it in a pan for overnight proof in my cold cupboard. Amazingly, it had doubled in size this morning, so I baked it anyway.
It's not pretty, but it turned into a nice little loaf with an airy crumb, and the taste is great!
(Pics of dough and crumb in my Picasa bread album, click on "brood" below)