I have a question about step 2 on the recipe "Fennel and Onion Galette with Gruyere Crust" from starting in december. It says:
"Lightly sprinkle flour on the counter and dump out the dough. Using a bench scraper, push the dough into a 12- by 4-inch rectangle. Using the palm of your hand, push the dough away from yourself. Once you have pushed out all of the dough, repeat the process. After the second round of pushing out, use the bench scraper to form a 4-inch thick round. Cover the dough in plastic wrap and chill in the refrigerator for about an hour." How long is too long to let the dough rest? Can it rest overnight?