I thought my bread dough was rising nicely when I went to bed. When I got up this morning to work with it, there ppeared to be a slight skill on it like it was drying out. I used a spatular to see if I could remove the skin or fold the dough and it looks like it's turned into a pancake batter.
I've read various things that make me think that the gluten is distroyed. Any hope of salvaging the dough?
Any help or recommendations for a 1st timer are appreciated.
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