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long cold rise

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I actually let my dough rise in the fridge. I put the dough in an oiled bowl with plastic wrap on top, and the next day I have my hubby take it out a couple of hours before I get home from work. Then I shape it, let it rise for 30 minutes to an hour, and bake. The bread is MUCH tastier this way and it's very convenient. I have left the dough in the fridge as long as three days, and it just made the bread even tastier. :-)
MsgID: 028281
Shared by: Linda TN
In reply to: ISO: Yeast advice
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Yeast advice
  AJ in Maryland
2 yeast idea
  Terrie in Maryland
3 Dough Rising Tip
  Betsy at TKL
4 another dough rising tip
  LCD
5 Recipe(tried): slow rising for yeast (bread and etc.)
  eggy/m'sia
6 Thank You: Thank you, fellow bakers!
  AJ in Maryland
7 long cold rise
  Linda TN
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