When taking the dough out of the proofing basket this morning it stuck really badly and got torn and deflated. Can I reshape it, let rest for a bit and then bake? I am doing the basic county bread from Tartine.
You can rescue a torn bread by re-shaping and re-proofing. The final loaf might rise a little less or be a little more sour, but it is much better than throwing it out. Don't reshape and then immediately place in the oven. You must allow time to re-proof or you will end up with a brick.
That you for the info I'll do that next time one gets stuck. I ended up baking this one as is because I was afraid of it over proofing. Tasted good, but was ugly as hell!
You can rescue a torn bread by re-shaping and re-proofing. The final loaf might rise a little less or be a little more sour, but it is much better than throwing it out. Don't reshape and then immediately place in the oven. You must allow time to re-proof or you will end up with a brick.
That you for the info I'll do that next time one gets stuck. I ended up baking this one as is because I was afraid of it over proofing. Tasted good, but was ugly as hell!
Yeah, the re-shape, re-proof method is useful even if you completely overproof a loaf too (not just tears).