So, last night I mixed up some bread dough with a dose of Grover, my sourdough. It sat overnight and rose nicely, though not excessively. I wasn't worried because it was progressing the same way the first loaf did and that one was yummy.
Everything went smoothly until about lunchtime when I set it in the oven, under the light, for the second rise. I didn't think to take a picture, but it looked like a normal blob of bread dough.
The kids and I had some errands to run. Just a couple. They shouldn't have taken very long. Really. But there was no parking. And then some yutz parked in the drive lane on a one-way weird shaped parking lot, thus requiring everybody else to back up the wrong way. And then we stopped at the library and got lost in cookbooks. You know, things happen...
So when we got home, this is what was waiting for me in the oven, which wasn't turned on- just the light was on.
So, the decision had to be made- throw it out or throw it in to bake? I knew that long rises made for more sour sourdough. But having made only one loaf before this, I had no basis of comparison. So, I decided to go ahead and bake it. After I trimmed off the dough sliding down the side of the pan. After I did that, I got a better look at the depth of oops I was dealing with.
Me: Doesn't that look terrible?
Girl: It kind of looks like flooring.
Me: Can I quote you?
Girl: Yeaaah?...I guess...only if you mention I said it in the nicest way possible...
Sooo, being the adventurous type (cough), I sliced a piece off . It actually looked pretty good inside.
I had a little chat with Grover about this minor disaster. He swears it wasn't his fault. That I should have paid more attention to the rise time. I'd like to blame him for this goof. Thing is, I think he's right. We'll try again soon and see how it turns out.