Accidentally left my dough in the proofer overnight. I wonder if it’ll do a second rise. Time to find out.
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Momma made pretzels when that happened
Pizza dough is a great option at that point too.
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.
Free starter! Yay!
Need a hand?
