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.
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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.