Throw it in a loaf pan and bake it!

I’ve had several failed doughs… whether I over bulk ferment or I do what I did with this one and add inclusions (brown sugar and cinnamon) at stretch and folds when I should have done it at lamination. This sugar and cinnamon loaf was a goopy MESS and my dough completely broke due to the moisture of the brown sugar. It couldn’t be shaped so I just tossed the mess into a loaf pan overnight and baked it this morning. It’s delicious! Sure she’s ugly but she tastes great! So this is your sign to throw your failed dough in a loaf pan and cook it anyway!

Recipe: 400g flour, 100 starter, 320 water, 20g honey and 8g salt. Added a ton of brown sugar and cinnamon at stretch and folds (bad idea). Baked in a loaf pan covered for 28 minutes, removed the lid and dropped temp to 400 until internal temp was 205.