Bread rising too long?
Hello, I found this site and signed up a few months back, have appreciating browsing and learning new things. This is my first post!
Yesterday I mixed up some whole wheat dough, thinking I'd have enough time to finish the whole process before going back to work in the afternoon. After I set the dough to rise, I realized I wouldn't, so I folded the dough back down just before leaving. When I got home (almost three hours later) the dough had risen considerably, but I still wasn't able to see it through, so I folded it back down again and then headed out. Two hours later (about 9pm) I got home and was finally able to divide up the dough into pans and then bake it.
In all the dough spent about seven hours in about 78 degree temps. Would anyone here even consider going ahead and baking the bread at that point? Can bread 'spoil'?
Thanks in advance!