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

asked by GourMel almost 5 years ago

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10 answers 898 views
Rivka
added almost 5 years ago

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.

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GourMel
added almost 5 years ago

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.

JulieBoulangerie
added almost 5 years ago

How long, what does the dough look like?

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GourMel
added almost 5 years ago

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

JulieBoulangerie
added almost 5 years ago

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

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GourMel
added almost 5 years ago

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
added almost 5 years ago

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.

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lizzyinthekitchen
added almost 5 years ago

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

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Dona
added almost 5 years ago

Here's the link to that recipe
http://www.alexandracooks...

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GourMel
added almost 5 years ago

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