Crust formed on top of dough - HELP!
I had to leave some sourdough in the breadrising bucket in the refrigerator for nearly four days -- the limit, according to Reinhart's book. I just now pulled it out to shape it and found that, even though I had oiled the top, it had dried out. leaving a hard crust on top of the dough.
I tried removing the crust; that didn't go well. The dough just stretched. So I've shaped the dough into batardes and nudged the hard pieces of crust into the center of the batardes.
Will the crust soften up in the two hours before I bake? Or should I pull the batardes to pieces, try to pull out the fragments of crust, and start over?
Bread is for a friend and I don't want hard lumps in the center of the loaves. What to do?