Left Jim laheys stecca out for too long during first rise. What should I do?

Dona July 8, 2013

Here's the link to that recipe
http://www.alexandracooks.com/2013/06/12/pissaladierefocaccia-what-to-do-with-past-prime-lahey-pizza-dough/

GourMel July 8, 2013

I saw that and actually made it a few weeks ago!

lizzyinthekitchen July 8, 2013

Blog called "Alexandra cooks" has a recipe for a faux focaccia out of over-fermented dough.

JulieBoulangerie July 7, 2013

Ever made the Artisan Bread in 5 recipes? They have the same smell. Some of it cooks off. It's not perfect, but it's the best you can do.

JulieBoulangerie July 7, 2013

I would just proceed normally. That dough is pretty resilient.

GourMel July 7, 2013

Ok, trying that. The dough smells fermented (if that's possible) but I've never made it before and have no idea how it should smell.

JulieBoulangerie July 7, 2013

How long, what does the dough look like?

GourMel July 7, 2013

Almost 29 hours! It's big and wet with bubbles on the surface.

Rivka July 7, 2013

I would add flour and water in the ratio of the original recipe and let it sit for like 2 hours to mitigate the overrising.

GourMel July 7, 2013

The recipe was 3 cups flour to 1.5 cups water so a 2:1 ratio. How much should I add? Also this is a no knead recipe if that changes anything.

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