Arrrgh!! I had my bread dough rising in the oven and Alley started to preheat it..

[denbot]

I pulled my dough ball out after maybe 8 minutes with the oven going from room temp to almost preheated. I transferred the dough ball to a cooler bowl with the hope my dough is still viable.

[hippywife]

1. Don't feel too bad.

I've done that to myself. :rofl:


Hope it still works out for you. :hi:

[Warpy]

2. Slash it and hope for oven spring

If that doesn't happen, slice it thin and dry it for Melba toast.

You can always do something with it if you've just used flour, water, salt and yeast.

Eight minutes probably did a number on the first half inch in, but shouldn't affect the rest of it. Slashing it will allow it to expand before and after you stick it into the oven. Just slash it deeply enough.

It will look lumpy because the outside won't rise any more, but it should be edible.

[denbot]

3. It came out pretty good.

The dough was in a big pyrex bowl. The bottom of the dough ball was kind of hard and yellow, and most of that was stuck to the very hot bowl. I pulled the yellow/hard part off the dough ball and let it sit in another cooler greased metal bowl for 30 more minutes for a total of 1 hour on the first rise.

Even though the dough only rose another 10% in volume, I divided the dough ball in two "french" style loafs and they did rise a second time. I popped them in to the oven has usual and the bread came out pretty well.

I have screwed up while making bread a number of times, anything overly hot water killing most of the yeast, mistaking teaspoon for tablespoon symbols, to forgetting to let the dough rise a second time, other one time when the bread turned out really dense, it always came out. Of course it took a dozen or so loafs before my bread started to consistently taste good.

Once I started trying to bake my own bread I got better every time, and now I don't know why I used to think baking bread was so difficult, it seems that bread dough is pretty robust.

[Tesha]

4. Good save!

:hi: Well done, and you're right -

bread is no mystery once you learn not to be intimidated,
once you learn it's just kitchen science - but you can still let everyone else thing you're marvelous!