Can overproofed dough that has collapsed be saved or reshaped?
Doubling in 8 hours is a sign it overfermented, and once it has collapsed it will not usefully rise again, which is why waiting for a second rise left both the focaccia and the loaf flat, dense and gummy. Overfermented dough has lost its gluten, so the rescue is a loaf pan rather than reshaping. Next time stop the bulk at about 50 percent growth, not double, and use less starter (5 percent or so) to widen your timing window. A stiff starter also holds structure better.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
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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