After reading the comments on how long they can do a bulk rise overnight in the fridge, I wondered if this amount of yeast and flour would allow for a second bulk rise (thus extending the timing for the following day). I was thinking it might give the flavors in the dough more time to develop as well. We have Bread Church at 7:00pm in the evening, and we always try to send something home that can be developed over the next 24 hours to give people that work something that they can do. Would something like 7pm—make dough, first bulk rise in fridge, 6am—take dough out to take chill off, 7 or 8am—degas and fold dough to return to fridge for second bulk rise, 5pm—remove dough from fridge, 6pm—shape dough, 7:30pm—bake work for this? Or should we just let it have one bulk rise and know it won’t get as puffy on the proofing?

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