Help! Runaway bulk ferment!
Hello my dear gurus, I need to pick your brains once again.
I put together a dough last night and stuck it in the fridge, hoping to bulk ferment until after work today, then preshape/bench rest/shape and back into the fridge until tomorrow morning. "Problem" is that it looked like it's already doubled in volume. I stuck it back in the fridge, moving to the coldest spot.
So the question is: will there be any point to carrying out the rest of my plan (baking tonight isn't really an option), or will I wind up with a brick? Mind you, given the experiments I've been conducting in the last couple of weeks, another brick isn't going to killl me. But is there a way to save this?
It looks like I need to learn how to trust my starter -- after 3 S&Fs I'd given the dough an hour before refrigerating, fearing that it wouldn't rise enough by the time I got home.
Thanks so much for all your generous guidance.
PS: if it matters, this is a dough with 50g of 100% starter, 460g flour, 30g Greek yogurt and about 240g water, plus 10g salt…