Hi, Jen! Given that this is such a slow riser, taking 12-16 hours to rise even at room temperature, we have a hunch that a refrigerated first rise isn't going to be very useful from a timing perspective. But if you do need to refrigerate it first for some reason, just transfer it right away, it'll just take longer to rise, so you'll want to plan for this well in advance. You'll use the same transfer process described in the article: "Use your bowl scraper to scrape the risen dough back to the center of the bowl, gently deflating it in the process. Work the dough with the scraper for an additional 20 seconds or so; you'll see it come together in a jiggly, semi-elastic mass, something you can easily scrape over the edge of the bowl into the prepared pan." Happy baking! 

• Reply