November 12, 2021 - 1:35pm
I forgot how time works...
I'm making myself a 12 hour fermentation no knead bread and my brain decided it needed 24... I noticed my mistake around hour 23... I should have noticed it earlier as I've been scrambling for hours trying to soften the "rind" that formed during the rise.
I'm soldiering on. But I don't think there will be anything left for the second rise now that I've folded it.
It smells fantastic, but I think it will be small.
Share
Comments
is much too large for the amount of dough. A smaller deeper banneton would help. Or double the recipe without yeast and mix fresh and old dough together for a larger loaf.
This first pic was taken right after the folding and it was very deflated, my dough usually does not look so sad and tiny in this banneton. It's really not a very big banneton.
It does look like it's turned out better than I feared at first glance and I'll post pics later when it's sliced.
*I'll keep that trick of splitting it into two new loaves in mind though in case I manage messing this up again.
I think these kinds of things happen to all of us, especially if we are juggling baking with the rest of 'life' that day or with multiple bakes going on at the same time. I like MOs advice about switching gears by doubling up the dough...a good tip to file away for next time I have another oopsie! However, it's a rare 'fail' (at least at this house) that isn't rectified by a short stint in the toaster (once sliced)..they usually all end up tasting ok and that's the main thing. Let us know how things turned out!