Advice please? Refrigerating shaped dough
Im an amateur baker and made a batch of sweet dough last night. Left it to proof from 7pm - 1am (too tired to deal with the dough). I punched it down and left it in the fridge overnight.
Took it out to shape at 6am this morning. I baked the first batch of shaped dough in the oven and it turned out good :) but i left the other SHAPED dough (covered with a damp paper towel in a container) in the fridge till i get back tonight to bake them.
just wondering if it will turn too sour or deflate by the time i get home to bake. Any thoughts?