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January 20, 2023 at 8:57 am
#15059

Participant
Hi Katherine,
My question is about pausing the process over a couple of days. I’m running into time constraints for baking in one day. I use the Classic formula. Could I bulk ferment the dough overnight and continue with the recipe the next day? If so, how many hours can this recipe bulk ferment in the refrigerator?
Thanks for the guidance!