Reply To: Staggering bulk fermentation

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Terry Jones

    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!

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