Hi Natalie, recipes vary quite a bit as far as how they will respond to refrigeration. In the earlier comment, Ryan was referring to a specific recipe that allows the dough to be stored in the fridge for an extended time in bulk form. However, this isn't something we would recommend for all bread recipes. In a similar way, up to 48 hours in the fridge for the second (shaped) rise wouldn't work for all types of recipes, and I would generally reserve that more for sourdough breads. Depending on the temperature of the dough going into the refrigerator, as well as the amount of yeast included in the recipe, yeast-raised recipes might risk rising and falling during such an extended refrigeration. In addition, I would generally not recommend refrigerating the dough in bulk form for an extended time and then doing the shaped rise in the refrigerator for an extended time as well. For more help making sure your preferred timeline will work for a particular recipe, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). We'd be happy to help you figure out when and for how long to refrigerate your dough! 

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