A really simple question....maybe....?
If I overproof my sourdough bread a little bit, at what point am I better off just doing one more fold/knead and reshaping and reproofing vs just putting it in the oven ASAP & crossing my fingers?
I'm using a *very* lively emmer/barley starter and the loaf itself is freshly milled Rouge de Bordeaux hard red wheat. Usually I've been giving this one rise as dough, then shaping, proofing, and baking with good success.
Today's loaf was reshaped and put in the proof box in hopes of one more nice rise.....but this is a sadly common question for me.
