Hello, Thanks for the informative article! Can I place a shaped, filled loaf (eg an apricot couronne) in the fridge overnight for a second rise? I’m concerned that the dough, weighed down by the dried fruit, may inhibit the rise. Then again, because the loaf will proof slowly due to the add-ins, it seems like there’s less danger of over-proofing in the fridge. I’m torn! Thoughts? Thanks!

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