AIBU to think I've knackered my bread mix?

[Snidpan]

needed 500g, only 220g - I calculate it's just under half, so if I adjust how much water to add, ie, just under half. Interrupted by a phone, then added the warm water, forgetting to halve it. So now I have very runny bread mix.
So what can I make out of that? I bet it won't 'prove' much.

to clarify, I had less than half the weight of bread mix, but added the full amount of required water

I dont think its going to work out too well

yup knackered unless perhaps you can rescue it by adding more flour?

I'd add more flour if I had any. If not, I'd try cooking it with the oven door open so moisture can escape.

Could you add oats for some oat bread?

If you've any ordinary flour bung that in, otherwise bin it, it's screwed!

A wet dough might produce something akin to focaccia: oil an oven tray, poke the dough out flat, drizzle oil and herbs and cook at high heat until well browned. It might work.

I wonder if you could make some sort of 'pancake' on a griddle or frying pan?

Tesco's had no flour, so I've chucked oats in, we'll see what happens!

happy for a chunky cake, if nothing else

Is it cooking yet? I'm just wondering if you've accidentally come up with something like a Staffordshire oatcake recipe.

Add some bicarbonate of soda and make crumpets?

I'm just wondering if you've accidentally come up with something like a Staffordshire oatcake recipe. That's oatmeal, though. So unless OP ground the oats rather well, they'll be very chunky oatcakes.

thanks everyone...really heavy dense oaty cakes came out of the oven...bloody love them! Spread Nutella on, jam, and then dessicated coconut - deep joy!

result!
It sounds like something that definitely needs eating while they're fresh.

yes!

Well done that sounds yum, if it happens again don’t panic it just needs working for longer, I once did a course down at river cottage and we made a beer based bread, it started off with no structure at all and you just keep turning it and eventually it becomes the dough you expect, I’ve also done courses with Richard bertinet and he deliberately added more water so we had to turn it for longer.