I was using Peter Reinhart's whole wheat sandwich bread duplex recipe and instead of adding 0.6 gram of yeast to the biga, I added 2.6 grams and mixed the whole thing.
Is there any way to remedy my dough without trashing it?
Just reduce the rising time. When your final loaf is proofing keep a closer eye on it and expect it to rise faster. That's all you have to chance. I would not consider myself an advanced baker but I have enough experience to share what I personally would try doing.
P.s. This is a very old post. Do you want to go ahead and delete it? Old posts sitting around like this clog up the search results when one is, for instance, looking through all the results for "whole wheat sandwich bread" using The Fresh Loaf's search bar. ;)
Just reduce the rising time. When your final loaf is proofing keep a closer eye on it and expect it to rise faster. That's all you have to chance. I would not consider myself an advanced baker but I have enough experience to share what I personally would try doing.
P.s. This is a very old post. Do you want to go ahead and delete it? Old posts sitting around like this clog up the search results when one is, for instance, looking through all the results for "whole wheat sandwich bread" using The Fresh Loaf's search bar. ;)