Hi Nouveau. The amount of time a dough can be left in the refrigerator depends on many factors. This could be the temperature of the dough before it is refrigerated, the temperature of the refrigerator itself, if this fridge temperature fluctuates, the type of yeast used, or the amount of yeast used. In short, there is not a standard amount of time that can be provided. We would start with 8-12 hours, monitoring the dough to see how it is progressing and testing it to see if it is close to fully proofed.

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