This is a bread I might just be able to make before the family is up on the weekend--they can sleep late, and I can see the sunrise. I put my bread in the microwave to rise, because somebody told me that Julia Child said it was a good thing to do--free of drafts, and I guess in this case it will still be slightly warm from heating the liquid. But what if I nod off, and the bread stays in for two hours? Or more? Can I punch it down and let it rise again? What happens to the texture if I do that? Can I make the dough at night, leave it in the crisper and bake it in the morning? Am I worrying unnecessarily that a loaf of yeast bread might be too quick and easy? If the dough hasn't fallen, it should be fine to deflate and let it rise again although the texture may be affected. And sure, you can make the dough the night before, refrigerate it and bake it in the morning. Molly @ KAF Jackson, you can punch it down and let it rise again; you run the risk of losing some oven spring (a nice rise in the oven), but if you don't wait TOO long it should be OK. The texture might be a little finer. You can try making the dough at night, putting it in the fridge (covered), then baking in the morning. Understand you need to put it in a big bag or bowl, as it'll rise in the fridge. then you'll need to shape it and let it rise, which will take awhile, as it needs to warm. I think you should just make some other kind of bread, if you want to go to all that trouble. This is an easy 90-minute bread—truly. Why not accept the poor thing for what it is?! :) PJH

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