Over-proofed NYT - could I have saved?
I decided to make a quick NYT/Lahey No Knead bread. I used mostly whole wheat flour, but otherwise followed the original recipe. Unfortunately I let the dough go too long in the first proofing. When I took the cover off the dough I realized the dough had actually fallen back an inch and a half from its top height, and the dough smelled quite yeasty. I gave it a few folds, then shaped and let sit for another 2 hours and baked. It didn't rise much on the counter, and only a bit more in the oven. The taste is kind of funny, too. I presume there are a lot of yeast by-products in the bread.
I'm curious if there is there is anything I could have done to save the bread at the point where I realized it had way over-proofed. If I had given it a thorough kneading, would that have re-activated the yeast? How about just adding another loaf's worth of flour, water & salt? Is there a way to tell if the yeast is still viable in the dough? I hope I never have the chance to do any of these, but considering how life can interrupt a baking schedule I probably will!