That's very helpful, MaryJane. So when you say "near ready to bake," how long are you talking about? A half hour? Or less? And can this 'retarding the dough' process be used for any yeast dough that's on it's second rise? Thanks! Hi Emilie, Yes, you can retard almost any yeast dough after the kneading process. You can retard the first rise, the second, or both. There is no hard and fast time for taking the dough out before baking. If you only need to retard the dough for an hour while you run to the store, it may need time at room temperature before it is fully risen and ready to bake. If you retard the dough overnight, it may be fully risen and ready to go in the oven with no additional time at room temp. Hope this helps!

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