I scooped the dough out of the bread machine post power cut, folded it a couple of times and left it in a banneton to rise, then gently tipped it onto a baking sheet and put it in a very hot oven. It hadn’t been in for ten minutes when the power failed again, fortunately only for about five minutes, so I just kept going.
It’s a little over-proved I think, but in the circumstances that wasn’t really avoidable. Had I remembered sufficiently early I might have been able to put the dough in the fridge to slow the yeast down a bit, but obviously the fridge had no power so I don’t think it would have worked that well. In terms of flavour it’s absolutely fine and the crust, still warm and liberally spread with salted butter, was most enjoyable.
