You can also make a small portion of the dough without the salt and let it
rise on the counter overnight, then combine it with the rest of the
ingredients the next day. If you want, you can then retard *this* dough
overnight. This should yield really good bread.

When you think about it, there are only five ingredients in classic bread:
flour, yeast, water, salt and technique. Once you've decided on the
proportions of the first four things, the only variable is the technique.
Don't be afraid to experiment. Remember, there are no bread failures, just
more bread crumbs.

Barry

"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