Yes. Punch it down, give it a quick knead (less than a minute), reshape, and let rise again. The flavour will take a slight hit, but you’ll still get a decent result. Also, what I’ve just said here applies to bread that was overproofed during the second rise. IMO, the bulk fermentation is much more forgiving and my Experiment 20 has shown that even dough that was overproofed at the bulk ferment stage still tastes pretty good, as long as you pay closer attention to time for the final rise. And note, of course, this doesn’t work for dough that contains filling (eg. cinnamon rolls, babkas, etc).