How long can bread dough last?
I have been forced into an experiment by circumstances beyond my control. I like to bake sandwich bread most weekends. Recently I have been using a recipe from Nancy Silverton with a sourdough pre-ferment and a commercial yeast boost at the end. I like it because I get the sourdough flavor I like with a nice quick rise for the final proof. Everything was fine, I started on Saturday, mixed it all up, and was ready to bake on Monday night. The loaves were in the pans, I turned on the oven, and nothing happened. My oven has been broken since the weekend and my poor bread dough has been sitting, covered, in a bowl in my fridge.
I have been promised the oven will be fixed today. I am going to go ahead and shape loaves and try to bake them off when I get home tonight. Anybody want to hazard a guess on how this will turn out? Maybe it will have amazing flavor development and I can call it "six day bread." Or maybe I will have nice little unleavened bricks coming out of my oven.