Cinnamon roll dough
I have been on a bread baking kick lately. I love to bake bread and currently am in a baguette phase LOL. While I have an authentic French recipe that I got from a pretty famous Baker in France, they come out great with a good crunchy crust good ears on them and the taste is okay. I would like to know if letting my dough sit in the fridge is going to help it develop flavors. Today I mixed up a batch kneaded it for a bit put it in a bowl and stuck it in the fridge. I'm going to leave it there for at least 4 or 5 hours. Well this develop some flavor?