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Stephanie is the Head Recipe Tester of Food52.
You will want to chill for a minimum of 30 minutes, can leave dough in the fridge for several days in advance.
Cynthia is a trusted source on Bread/Baking.
If you're not going to use it right away, you might be better off to freeze it. It freezes perfectly well, and just move it to the refrigerator about 12 hours before you plan to use it. I try not to keep it in the fridge longer than a couple of days. If it takes on a bluish tinge, it's because of mold growth, and needs to be tossed. So maybe let the freezer be your friend.
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