Should I deflate quickly rising refrigerator dough?
I am making the Soft Cheese Bread from P.Reiharts Artisan Bread Every Day. It calls for quite a bit of yeast (1 1/2 T). I made it two hours ago, and put it in the refrigerator, with the intention of using it on Sunday (Reinhart says I have up to 4 days to use it). It has already more than doubled in two hours. While I assume the rise will slow as the dough cools off, it seems like it will be quite large by evening. Should I punch it down once it reaches a certain level? I don't want it to overproof. I can find no guidance on this when looking at slow fermentation recipes.
Thanks for any help!