On Tue, 18 Oct 2016 07:24:14 +0300, Opinicus
> wrote:

>On Mon, 17 Oct 2016 16:45:28 -0600, Janet B >
>wrote:
>
>> The dough can be shaped and baked the day it's mixed, or
>> refrigerated in a lidded container (not airtight) or loosely covered
>> bowl for up to 14 days.
>
>During my own breadmaking days (several decades ago) it was my
>experience that yeast doughs kept for more than five days or so
>developed a (not entirely unpleasant) "winy" taste and odor.

The refrigeration encourages the development of organisms other than
just the yeast that add to the flavor profile of the finished bread.
Janet US