scheduling left me without the time complete the task.
The dough is in the fridge about 4 days old.
Is there anything I can or should do before I try to rescue it in the oven?
I would take the dough and mix it with 25% more fresh flour and water and 2% of the added flour in salt. When it warms up, do some slap and folds and then shape it and proof it one more time. It might be fine just shaping and baking it after it warms up but why take the chance when you don't have too and the worst outcome is your loaf or loaves are 25% larger? Should have great sour and flavor too! You might end up doing a 4 day retard all the time:-)
Or you could use as a pate fermente in a different formula. Even a new ciabatta based off the pate fermente
I assume these ideas would have a ratio based off X starting weight?
I think the fridged "dough" is around 700g
25% of 700g is 175 g. Dividing 700 by 1.85 gves you 95 g of extra flour and subtracting 95g from 175 g gives you 80 g of extra water. Should work for one more slipper proof to give you one at 875 g or two at 437-438 g.