I teach high school food classes and am looking for the best way to retard dough for 23 hours. Currently, the students make the dough on day 1, then we refrigerate the dough overnight (I punch it down before leaving, around 4-5 hours after first made). Then take the dough out of the oven on day 2.

I have always had them proof the yeast with 105 F water since that is what most recipes say. Would it help if the students make the dough with colder water to slow down yeast development?

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