"D. Sutton" > wrote in message
...
>
> >
> >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?

I just take it out, deflate it while it is cold, let it rest for a few
minutes, make up the loaf, let it rise for the second time allowing more
time since it is cold, and then bake.