Is There Any Way Back From That?

The problem with over proofing in general is that you've expended a lot of the energy that exists in the bread already through the fermentation process. Especially if you're doing a nearly 100 % or 100% white bread, they're going to blow through those micro nutrients pretty quicklyand just the rate of fermentation will drop significantly. And it can still be turned into food, for sure, like a baked beat's all right,. You know, just whatever.