Jenna, we often recommend letting the dough rise once at room temperature until it has doubled in size and then putting the shaped loaf, rolls, buns, etc. in the fridge to rise overnight if you need to buy more time. You can also put the dough in the fridge to help "hold" it at a certain point if you need a bit of extra time, but keep in mind it won't stop rising entirely when it's in the fridge. The second rise is perhaps the more finnicky of the two — don't overproof your loaf the second time or else it will fall in the oven. Happy baking! Kye@KAF

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