>
>Not only would it be OK, it will probably be better to let it rise in the
>refrigerator. I would make the dough and put it in the refrigerator in an
>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>When you are ready to make the bread, remove it from the refrigerator, make
>up the loaf, let it rise outside the refrigerator, and bake. It will take
>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>the refrigerator. Bake as usual.
>
So once I remove it from the fridge, do I punch it down and then form
the loaves immediately before it warms up, then let it rise again and
acclimate to room temp, or should Itake it out of the fridge and let
it warm up before touching it?