Alba, the trick is to replace the final, room temperature rise with the longer, cooler rise in the fridge, rather than attempting to refrigerate after the loaf has already risen at room temp. While your dough sits overnight in the fridge, it will rise, but much more slowly than it does at room temperature, which is why it's ok to leave it for so much longer. Hope this helps to clarify. If you have additional questions, feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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