Due to an error in salt proportion I had to make 30 (as opposed to 10) pizza's worth of dough
. After baking yesterday I still have a substantial amount of 1.5 week old cold fermented dough. Is it possible to use this as a base for a rustic loaf, or is the high hydration dough only amenable to making high heat flat breads like pizza or pita's? The recipe was based on the excellent Varasano spread sheet using only Camaldoli sarter and no dry yeast.
Thanks in advance for your advice,