A lot of recipes call for a fermentation period of 14 hours. Usually the subsequent mixture is used to make
dough which rises for 2 hours before baking. Can baking bread be delayed. In other words
place your fermentation in a refrigerator and then later use it for mixing dough? Because of work
and other prior commitments I cannot continue the bread making process after 14 hours of
fermentation? Comments would be appreciated..