I'm making the regular sourdough from the Bread Baker's Apprentice book. I've made it several times, but this time I forgot to let the dough rise after the final mixing. You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs. I skipped that first firmentation and my bread is now proofing. Any advice on how to save these loaves...IF they can be saved? SHould I just bake them after 3-4 hours? Should I try to let them ferment, degas them by gentle handling, then let them proof again?
Oh, I forgot to mention. I shaped them into 2 baguettes and one boule.
Thanks for any help...the bread is on the rise, so let me know as quick as you can to save the bread! ;-)
Let them rise 4-6 hours, slash and bake. They will be fine
two SD baguette loaves today, but went ahead and baked them. There was no oven spring, but the result was still good. I am cutting them thin and using them as large croutons and crustini.YUM...can't go wrong with sourdough!