The Fresh Loaf

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Accidentally walked away from dough while proofing--internal temp way hot

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rachelmarie.sl's picture
rachelmarie.sl

Accidentally walked away from dough while proofing--internal temp way hot

I had flipped on my oven to keep the sourdough temp warm enough while proofing (room temp too low) and of course accidentally walked away.  Internal dough temp was 115 when I remembered.  Now I've put the dough in the fridge, and kneaded in some cool flour very gently, temp is down to 90 and it doesn't seem like a gloppy mess.  What else might I do to save this dough?  Add it as a flavoring agent to an entirely new dough with new starter?  It has high-quality ingredients and I'd be sad to throw it all away or bake something terrible.

tchism's picture
tchism

Watch to see if it still rises. If it does you might be ok If not, I would say its done.

rachelmarie.sl's picture
rachelmarie.sl

so it did rise after all that--unfortunately i had caves and tunnels that I didn't want, but still an edible loaf.  

tchism's picture
tchism

That could have been from the flour you added not mixing completely. Glad you were still able to get a loaf out of it.