Overkneaded? Can I save it?
Good morning. I'm making a sourdough ciabatta  this morning and it was coming together nicely in the kitchen aid. In fact, I thought, wow, that dough might be a little too stiff, must be the whole wheat. I was kneading at level two for 4 to 5 minutes when it kind of stopped holding together so well. It still seams to have some gluten, but it's tearing very easy. Can I save this dough?
I used a starter that's pretty active and that I have used and refreshed several times over the last few days. I refreshed it last night and stuck it in the refrigerator after a couple of hours. I used it cold this morning and added lukewarm water to the dough. The starter had plenty of gluten this morning, unlike when I let it sit out all night.