"Lynn" > wrote in message
om...
> I am a novice bread maker - a few loaves under my belt (literally and
> figuratively) but learning as I go. I'm wondering if my basic yeast
> bread making method (make dough, rest 15 minutes, knead, let rise in a
> warm place, punch down, form loaves, let rise for short time, bake)
> can be spread out over two days (or more)? Could I at some point in
> the process put it in the frig for a day and continue on? Any advice
> on this point would be appreciated. The evening hours are so short but
> I'd like to be able to make bread other than Sunday afternoons.
> Thanks,
> Lynn

Not only is it possible to slow the process, but it is preferable. I often
make dough and let it rise in the refrigerator. The flavor and texture is
improved. At the point that the dough is ready for the first rise, I simply
put it in the refrigerator. Make sure you give it enough room to expand --
I often just put the dough into a plastic bag. When you are ready to
continue, remove it from the refrigerator, form you loaf, and let it rise
again. You will have to add an extra 30 minutes or so to the second rise
because the dough is cold. Bake as usual.