Hi!
A little off topic, but still along the lines of baking. . .

. . .I've always made my bread dough and baked it all in the same day, letting it proof twice. (After letting making the dough, I let it rise once in a big bowl, then punch it down and roll it into balls or loaves and let it rise again right on the baking sheet before baking)

I can't remember how I saw it done before at a bakery I used to work in, but I remember that they would have the bread already rolled out in rolls in the fridge or freezer.

My question is, when is it that you can put it into the fridge/ freezer if you're not going to bake it right away?
Do I let it rise the first time and then shape it into rolls or loaves and refrigerate, then when I'm ready, take it out of the fridge and let it rise the second time before baking?
OR, do I let it rise twice and then refrigerate??

Like I said, I normally do it all in the same day, but it does take quite awhile. I wanted to do as much as possible the night before when I'll be needing it for early morning. I want to be able to bake it fresh in the morning.

I hope I didn't confuse anyone!

Thanks

When I make homemade cinnamon rolls every Christmas for breakfast, my recipe says this:

You can make the dough up to 24 hrs. in advance. Simply prepare recipe to the point of right before you are about to put your cinnamon buns into the oven. At that point, you are able to refrigerate your rolls.

From what I've learned from my family (and watching FoodTV!), you don't want to refrigerate/freeze your dough before allowing it to rise twice. It has something to do with the active yeast becoming "dead" in the freezer/refrigerator. It will rise fine in the oven when it is baking, however.

Hope this helps you, good luck!