November 15, 2015 - 5:52am
Can you rescue dough if it's risen too far?
I let my multigrain sourdough rise overnight a second time in a cold section of the house, but it did a little too well and overflowed the proofing basket. I gently reshaped and put it in a round ceramic pan to get it ready to bake, but I don't know if it has enough to feed on. Is there anything I can do at this stage to ensure success? I hadn't intended for a third rising.
Share
...except hope it will rise again. Which will have happened, or not, by now I imagine.
The only alternative I can think of would be to start again and use it as pâte fermentée.
adding some fresh flour? How heavy is the dough?
You might try adding 90g water and 150g flour (60% hydration) or match your own along with 3g salt. Then let it have a final rise. (no more bulk rises)
...as it will turn into starter and have no structure at all. If this has happened then Mini's suggestion of giving it more food then shaping and final proofing might save it. If it does still feel like a dough then Jon's suggestion of reshaping and final proofing again might work.
Mini also had a great idea sometime back about what to do if you turn your dough into one big starter. You'll have to seek her advice on this but it was something along the lines of adding baking soda etc and turning it into a sourdough cake.