Emily, if you'd like to make this dough in advance and then freeze it for later, we'd recommend completing the 24-hour rise at room temperature initially and then dividing and freezing the dough balls. When you're ready to bake, let the dough thaw in the fridge overnight, and then take it out and shape it, completing the folds as described in steps 5-8. You may want to let your dough rest for longer than 45 minutes before baking to account for the cold temperature of the dough. Happy baking! Kye@KAF

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