Last night i made this formula
Let it rise in room temp
25-27 cl deg
In cover plastic bowl
After 16 hours i came to realize i'v mistaken.
Instead of calculating what normaly i use which is fresh yeast i forgot to devide the amount in 3. So now the dough smell and look like some sort of strater or sponge.
What do you think will happen if at this point i will degas it, ball it and bake it after another 6,7 hours?