Rising dough

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

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Not at all. It's a slow-proofing bread to begin with. To be safe, put it in a cooler than usual spot. You'll be fine!

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Deflate the dough and let it then cool rise in the refrigerator .

I do a cool rise this way most often to improve flavor and accommodate my baking schedule. Works very well.

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