How to fix dough that tears before baking?
Hello everyone! It's been awhile since I've posted but I had a question I wanted to ask. I've been baking for some time now and have had some good success. Normally, when I bake a boule I use a banneton with brown rice flour to prevent sticking, which has worked very well for me. This week I ran out of brown rice flour so I used all purpose flour instead. Unfortunately, with my most recent bake a part of the dough stuck to the banneton and left a large tear in the dough. At that point, I had reached the point of baking and I wasn't sure how to fix it. I thought perhaps I could try to reshape it and put it in the oven but I wasn't sure if that would just make things worse so I ended up putting it in the oven. I was curious to know if anyone has any solutions to fix dough when this occurs or if I just have to accept that it happened? :D
For reference I was using the Overnight Country Brown from FWSY, which I believe is close to 80% hydration.