I often adapt my yeast dough recipes to have a resting phase in the refridgerator overnight. I love the increased convenience for baking the following day and the improved flavor and texture that the retarding provides. That being said, I've noticed that sometimes I put the dough into the refridgerator at a much higher temperature than desired and it is nearly doubled in size by the morning. I would think that this limits the benefits a traditional retarding phase should provide due to the temperature being a little too high for optimal organic acid formation.

It seems to me that calculating DDT would help ensure that temperature is properly controlled and the retarding phase actually (chemically) ocurrs in the refridgerator. I wanted to double check that this made sense before I worried about the math for these overnight doughs.

Thank you!

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