Can overproofed dough still rise without feeding?
If your dough is overproofed, it means the gluten has broken down, making it hard to rise again. Feeding is for starters, not dough. Try using a greased loaf pan to save it. Remember, every bake is a learning step. Keep experimenting and you'll get there!
Answered by Hendrik, The Bread Code
From the book
If you pushed the bulk fermentation too far, you won’t be able to bake a freestanding loaf with the dough anymore. But don’t worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using a loaf pan, make sure it’s properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting bread would feature an excellent, very tangy taste.
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