Usually I make two loaves per session. I always store one loaf, uncooked, in
the refrigerator, covered by a clothe kept damp.

I find that it tends to rise to full height in about three days. Before
cooking I let it come to room temperature, which takes maybe two hours,
before putting it in the oven. It seems to work fine.

My question is, how long will a kneaded loaf keep in the refrigerator before
baking?