Give us this day our yesterdaily bread

[desperance]

I started a sourdough loaf yesterday morning. My process calls for a lot of brief kneading and then leaving alone for a while before kneading it again; this takes most of the day, before it's wrapped up and set aside for its final rise. I got that far, and then - what with the sudden tooth extraction and the lying around in a duly faint and feeble fashion and the friends coming to succour me with soup and wine and so on - I just forgot about it.

I usually reckon to give it four hours or so for that final rise, in this climate.

This one's had, um. Sixteen?

I could knock it back and let it start one more time. I probably should. But I'm curious to see what happens if you bake a loaf after over-rising it that much.

I'm doing this for science, 'k? I mean, I couldn't eat it anyway. All that crunchy crust, wiv ma mouf? I don' fink so.

Comments

[movingfinger]

What's it look like after the superlong rise? I'm curious: puffball? Or did it go up and then down again?

And how did it behave in the oven?