Sort of a stupid question
I made up a pre-ferment using my just fed starter, but I did not have time to proof and bake (this was Tuesday night), I kneaded in the rest of the flour and salt and then let it rest for a while. When I realized that it was past my bedtime, I put the covered proofing bowl in the refrigerator and went to bed. Wednesday night - dough has spread out but had not risen, I had a meeting to attend and did not get back until much later while the dough still waited in the refrigerator. This morning, before leaving for work I turned out the dough and gave it a quck knead and a little more flour (it seemed to soft and sticky), then put the dough back in the refrigerator. I'm hoping to get home a little earlier than usual and try to proof the bread in my oven using the bread proofing setting and then bake a loaf or two. Will this work or am I just going to end up with an inert lump of dough???? I've never heard of stretching out the mixing-proofing-baking process over so many days.