My house is kind of cool, and I wanted my bread done on a deadline, so I decided to put it into a slightly warmed oven. But the oven was too warm, and when I came back to my dough, it had drastically over-risen (bulk rising). So I de-gassed it and now I'm waiting for it to rise to where it ought to be so I can shape it and let it rise again before baking. Will all be forgiven, or will I be punished with an unappetizing brick? It's the pugliese recipe in RLB's Bread Bible.
Abby
I meant to say, I put my dough into a slightly warmed oven for the bulk rise, because the temperature in my house is in the low 60's. But the oven was too warm and the dough over-rose. Is de-gassing and letting it rise again the correct solution? I guess I'll find out, because that's what I'm doing.
AbbyL
I agree. When I first started baking bread if I dough didn't look the way I thought it should or seemed too sticky or whatever I tossed it without thinking. Now I wish I could have gone back and at least tried it. If it's a brick you can toss it otherwise - who knows? Maybe you've evented a new method!
Trish
It rose beautifully, better than in RLB's picture, with a pretty nice crumb, and I think I know why. I forgot the salt in the dough (there's some in the biga), which is probably why it over-rose in the first place, and then it kept on rising and rising throughout the entire process.
AbbyL