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Forum
-> Recipe Collection
-> Challah and Breads
Shadow
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 Thu, Jul 18 2024, 7:21 am
Ugh
It stayed on the counter overnight
Was supposed to put into fridge at 11pm after the final shaping
Came down at 7 today and see it sitting there really beautiful blown up!!
Its been proofing for about 9 hrs
Should I still bother baking it or is it done with
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AshkenazMom
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Thu, Jul 18 2024, 7:28 am
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You can bake it, it will be a little bit more sour that usual and perhaps flatter. If not, you can use it as a starter for a new batch. You can also half it for that propose (so you won't end up with 5 kg of bread), and do some pan chapattis with the remaining sourdough.
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BadTichelDay
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Thu, Jul 18 2024, 8:19 am
| AshkenazMom wrote: | | You can bake it, it will be a little bit more sour that usual and perhaps flatter. If not, you can use it as a starter for a new batch. You can also half it for that propose (so you won't end up with 5 kg of bread), and do some pan chapattis with the remaining sourdough. |
Yeah, this. It's not rotten, only a bit oversoured. I would bake part of it and if needed keep the rest as starter for the next round. Sourdoughs are tough once they are established.
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sunshine23
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Thu, Jul 18 2024, 8:22 am
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I do this on purpose my husband loves it this way. Impossible to shape but is delicious sour and airy. Doesn't look the greatest bc kind of flatter but tastes amazing
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Shadow
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Thu, Jul 18 2024, 8:26 am
It was already shaped- ready to be baked
I usually leave it out for an additional 2 hours and then stick into the fridge overnight
Now it stayed out overnight
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yiddishmom
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Thu, Jul 18 2024, 8:31 am
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I once left mine overnight. Was delicious.
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Mindys_mommy
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Thu, Jul 18 2024, 8:32 am
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I would repurpose to a focaccia… just transfer dough to large pan and drizzle with oil
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eduardo
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Thu, Jul 18 2024, 8:36 am
I would put in the fridge for a few hours if you have the time, just so it can hold the shape
You can cook it now and it will be fine, but when you transfer to your pot it will deflate and flatten, plus it probably won’t transfer easily because it will stick to your banneton. The cold will help keep the shape and rise, plus help it come out without sticking
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Shadow
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Thu, Jul 18 2024, 8:37 am
Thanks all!
I guess ill bake and see what happens
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