Help needed- pesto explosion! Reshape?
I am making two sourdough loaves with sun dried tomato and pesto. I looked at some previous pesto loaves on this site and they recommended adding pesto during the last stretch-and-fold so that's what I did. During the shaping stage, one loaf shaped up great. On the other loaf, I think all of the pesto was right near the seam and so I created a good ball, but then it all opened up on the seam side. I tried to reshape, but then I felt like I was going to tear the gluten structure. The loaves are now in the fridge for an overnight proof. Did the opening of the one loaf ruin the tension in the ball? Is it going to be okay or do I need to reshape? Thank you!