Is it normal for the dough to rise in the fridge?
Hello, my dough doubled in size in the refrigerator, is that normal? I followed the standard recipe (no add ins or subs) and let it rise on the counter for 4 hours before punching down and refrigerating. This morning (12 hours later), I went to pull the dough out and it had risen again....I was under the impression when the dough is in the fridge, it should stay same size. Any thoughts on why this occurred?
I am still going to bake it, because I already made it this far :)