Alan, I know you could do that, but oftentimes my over-risen loaves are sandwich loaves with milk, perhaps an egg, sugar, and butter; I wouldn't use this dough as a preferment. But if my overrisen loaf was a balloon-like boule made from straight dough (flour, water, yeast, salt) — then yes, that's certainly a good choice, especially if you don't have the time for an additional rise right then and there. Thanks for sharing here — good suggestion. PJH@KAF

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