I forgot about it overnight 😅 can I still cook it?
I forgot about it overnight 😅 can I still cook it?
by 7daystodaniel
15 Comments
7daystodaniel
I followed the King Arthur no knead recipe. I left it on the counter for the 2-3 hours and then forgot about it. So it’s been sitting there for 13 hours now. It’s gotta be super overproofed by now yeah?
maxxl
Its focaccia time
Melancholy-4321
Make focaccia. Might work out ok☺️
fivepoundbagrice
I always say just go for it 😂
maybeasuspicioususer
you can deflate it a little bit, reshape, bench rest for 20min, proof 60 min or so… then bake.
the other option would be to look at it as huge starter and make it into a new bread. like, add all the ingredients from your usual recipe then shape into two breads.
Artistic-Traffic-112
Hi. No problem. Trn oven on to preheat. Just tease it out gently onto a floured baking paper sheet on baking tray. Reshape and tension after 3/4 hour in freezer. And bake. Alternatively use a bread tin lined with floured baking paper. Tease straight into tin and rest in freezer agakn befire cutting expansion and baking. In both cases provide steam sourcesnd protect top from direct heat.
Hope all goes well
Happy baking
Numerous-Job-751
I would almost never not cook a dough. Do it for science!
chilidogpineapple
Call the King Arthur baker’s support line! They might have ideas for how to use. The no knead recipe is great because it can be used for so many things.
I overproofed some blueberry bagels recently, and they still turned out OK, so I’d say go for it!
hh_jj
You could flour the top, flour the counter and dump it out. You can stretch it to a bit rectangle, do a lamination fold. Stretch again and cut into ciabattas. Or if you can manage to shape and roll into a cylinder bake in a loaf pan.
Late__tothep
I love this community so much
timpaton
Scoop it into a loaf tin.
As it is, it’s never going to hold shape by itself. In a tin it doesn’t have to hold shape.
Any messed up combination of flour, water and yeast-fart bubbles will bake up a decent loaf of you put it in a tin.
Dadogolira
Turn it into a Sicilian pizza/calzone/stromboli/deep dish cast iron pizza
mangotangotang
Update us. I’d like to see what this turns out to.
15 Comments
I followed the King Arthur no knead recipe. I left it on the counter for the 2-3 hours and then forgot about it. So it’s been sitting there for 13 hours now. It’s gotta be super overproofed by now yeah?
Its focaccia time
Make focaccia. Might work out ok☺️
I always say just go for it 😂
you can deflate it a little bit, reshape, bench rest for 20min, proof 60 min or so… then bake.
the other option would be to look at it as huge starter and make it into a new bread. like, add all the ingredients from your usual recipe then shape into two breads.
Hi. No problem. Trn oven on to preheat. Just tease it out gently onto a floured baking paper sheet on baking tray. Reshape and tension after 3/4 hour in freezer. And bake. Alternatively use a bread tin lined with floured baking paper. Tease straight into tin and rest in freezer agakn befire cutting expansion and baking. In both cases provide steam sourcesnd protect top from direct heat.
Hope all goes well
Happy baking
I would almost never not cook a dough. Do it for science!
Call the King Arthur baker’s support line! They might have ideas for how to use. The no knead recipe is great because it can be used for so many things.
https://preview.redd.it/jy4hwh0q6kpd1.jpeg?width=4000&format=pjpg&auto=webp&s=cc83148ce1ea63e7ebdf2b43b27c36544a217662
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I overproofed some blueberry bagels recently, and they still turned out OK, so I’d say go for it!
You could flour the top, flour the counter and dump it out. You can stretch it to a bit rectangle, do a lamination fold. Stretch again and cut into ciabattas. Or if you can manage to shape and roll into a cylinder bake in a loaf pan.
I love this community so much
Scoop it into a loaf tin.
As it is, it’s never going to hold shape by itself. In a tin it doesn’t have to hold shape.
Any messed up combination of flour, water and yeast-fart bubbles will bake up a decent loaf of you put it in a tin.
Turn it into a Sicilian pizza/calzone/stromboli/deep dish cast iron pizza
Update us. I’d like to see what this turns out to.
Breadsticks, bacon twist sticks, proscuito twists.