I'm making a limpa bread for tomorrow's superbowl gathering. It's a recipe I got at a swedish ski lodge years ago and I haven't made it in a long time. It's a very heavy dough with about 1/3 rye flour. And doesn't rise all that much. (Has incredible flavor though!)
I want it fresh baked tomorrow and know it will need a goodly amount of time for rising.
So I want to refrigerate it partway through and then finish tomorrow.
Seems like lots of yeast doughs can take being refrigerated partway. Any reason to think that's not true for a rye bread dough?
And then when should I refrigerate? Here's the sequence:
Let rise again.
Let rise last time.
Should I refrigerate after I punch it down? Or at some other point? .
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