Overnight proof, yes. Longer than that, with this recipe, no. The texture and flavor will both suffer. You could proof tonight, shape and par-bake tomorrow morning, and then finish them on Thursday. Or put the dough together tomorrow night. The great thing about the overnight proof is that you don't need to knead as much, because the gluten will form on its own over time.
Also, if time is going to be short tomorrow evening, organize/measure your ingredients tonight, get your bowl and other equipment out at the ready, etc., to make it easier tomorrow evening. ;o)
It actually says it does well if you let the dough proof overnight in the fridge. Two days may be pushing it, but if you read through the comments, you may find one regarding that. I love reading comments.
Hi Emily: The dough will overproof if you make the dough tonight. One option is to make the dough the night before and leave it in the fridge for its first rise—or you could bake off the dough ahead of time and rewarm before serving.
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Also, if time is going to be short tomorrow evening, organize/measure your ingredients tonight, get your bowl and other equipment out at the ready, etc., to make it easier tomorrow evening. ;o)