I am making my first trial loaf of this bread as I type and I was wondering if I can leave the rest of the dough in the refrigerator until tomorrow and bake another loaf at that time. I have a wine and cheese party to attend tomorrow and that is what the bread is intended for, but I wanted to make a "trial loaf" tonight to make sure it turned out okay. I just don't want to save the rest of the dough for tomorrow only to find out that it should have all been baked on the same day after pulling my first ball of dough from the mass. Thank you! Sound be fine, Jane - just be sure to leave yourself enough time for the dough to come to room temperature and rise. it'll probably take at least a couple of hours longer than your first loaf. PJH

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