Cheradenine , 15 days ago The gluten matrix is pretty much gone by that point so it will be soupy. It will have a ton of flavor, you may not like it though. I love overproofed doughs. Punch it down and add more flour, or refrigerate it and uses pieces as a starter.
The gluten matrix is pretty much gone by that point so it will be soupy. It will have a ton of flavor, you may not like it though. I love overproofed doughs.
Punch it down and add more flour, or refrigerate it and uses pieces as a starter.