Cynthia, we tried letting the shaped, filled star rest in the fridge overnight before baking the next morning. We found that this resulted in a weepy filling that leaked out onto the baking sheet. If you'd like to do an overnight rise, you can complete the first rise (the bulk fermentation) in the fridge. The next morning the dough will be cool, but you should be able to divide, shape, and bake as your normally would, allowing slightly more time for the star to proof before baking. Kye@KAF

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