I totally forgot my dough during the bulk fermentation....
So after 9 hours of bulk at 27° (10% starter / 85% hydration / 25% whole wheat flour)), the aliquot jar showed a rise of approximately 95%
What would be the best move in such a case to save whatever can be saved and limit the damage??
I pre-shaped immediately + rest 15mn; then shaped and let the dough ''proof'' 30mn while the oven was pre-heating...
When I put the dough into the oven, the rise was approx. 105%
Do you think I should have put it straight into the fridge?? Or something else?? Maybe I should have baked it in a pan?
Oh, and I forgot to mention that the dough was very sticky and very runny/flowy at the end of this extended bulk, so the pre-shaping, shaping and transferring-the-dough-from-banneton-to-Dutch-Oven phases were pretty catastrophic.
So needless to say that I ended up with 2 flat frisbees totally deformed
Any suggestion???
Best thing for a dough too far over is a pan. Knead it, shape it, proof in the pan, bake. You'll eat it! Enjoy!
That's what I should have done indeed...Thanks! :-)
Good thinking, make focaccia or a pan loaf from overproofed dough.
Focaccia!! Good idea!!
But is an overproofed dough still good to eat? Is it still digestible?
Yes I’ve made my share of overproofed bread and eaten them. In fact I’d much rather eat over than underfermented bread, and yes it is digestible.
Benny
OK good to know, thanks a lot Benny..I have been more used to undeproofed breads so far, so that's a first for me !! ;-)
Probably more easily digestible. No matter though, it won't hurt ya, and if ya don't like it, the critters will. They need to eat too. Enjoy!