rookie question - handling the dough
I've been baking SD breads using the dutch oven and it's working great. Now, however I'm making hot cross buns and thinking about making some kaiser rolls. The hot cross bun recipe calls for a 3-1/2 hour proof, divide the dough into the separate buns and form them, then refrigerate overnight. My question is how much handling can you do with the dough in the dividing and forming before messing up the structure of the dough? I've kept it to a minimum - but I wonder if I'm being overly cautious or what.