I have been reading as many no-knead bread threads as I can but can't find anything about this. I really appreciate your input. I know the Artisan Bread in 5 directions say the dough can be kept in the fridge "for up to two weeks". But I am wondering if a bit longer is okay?
This is my third batch of ABin5 (if anyone's curious, I substitute 2 cups or so of white whole wheat flour and bake in a French oven). I never ended up having the dough more than a week.
However, this time, unusually for me, I ended up making some other breads while my ABin5 dough was hanging out in the fridge. And somehow I got back to the dough today and only after baking it, realized it was probably 19 days old.
The first few days, it was stored in the fridge with the lid of the bucket open slightly (King Arthur's no-knead variation recommends this) and thereafter it was sealed.
When I opened it today, the top layer was gray and there was a strong alcohol-ish scent. Although I thought it smelled like sourdough, though I don't have a lot of experience with either sourdough or bad dough, it did not strike me as obviously "bad". So I went ahead and gathered it up and baked it. It rose a bit less than the other loaves, but came out otherwise looking fine and again, smelling strongly of what I think is sourdough, though I have never smelled bread like this.
So can I eat this? Or is there a chance it was bad (as in dangerous)?
Has anyone gone beyond those magic two weeks with ABin5?
Many thanks for your input.