Hi Becky! We think letting the dough rest in the fridge overnight just after kneading is a good way to go. If you plan on letting it rest longer than overnight, you may want to decrease the yeast's ti doesn't over-proof. It may take some experimentation to figure out just the right amount to take out for ideal rising, but start by lowering it 1/4 teaspoon for every 12 hours. Happy experimenting! Annabelle@KAF

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