Can I make the dough today and bake it 2 days later?

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Dan Leader's 4-Hour Baguette
Recipe question for: Dan Leader's 4-Hour Baguette

2 Comments

Nancy December 11, 2016
Though his recipe was designed to make you a (relatively) quick bread, most doughs both can survive and will improve from refrigerator (cool) proofing.
On duration, I have several recipes that call for a few hours or overnight in the fridge.
Somewhere (cannot remember source) I learned that two days was maximum recommended duration in fridge. But could stand to be corrected on that.
Meanwhile, you will need to check your dough-in-fridge about every 8-16 hours and likely pound it down to keep the fermentation going. If you leave it alone for longer than that, the dough (co2) bubbles will get too big and tired, burst and you will loose some or all the raising capacity of your dough.
 
Clea M. December 11, 2016
Thanks so much for your quick rely! I'll make it tonight and keep the punch-down in mind
 
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