Can I retard long rise no knead bread?
Well,I was excited yesterday to,for the first time,start Jim Lahey's no knead bread dough. Unfortunately,the two dogs literally ate my homework :<( Yes,1.5 pounds of rising bread dough and saran wrap this morning at 8:00! So,$130 veterinarian bill and several hours later I am back at it.
I'm not sure why but I really didn't think thru the schedule when I remade my dough this morning. I made it at 9:00 am and Jim suggests a 12-18 hour room temperature rise. I know my kitchen is at 70-71 degrees. So,it should be done somewhere between 9 PM and 3 AM when I will hopefully be sleeping. My fear is that if I let it rise until I get up at 6 AM that it will be way over risen. Can I retard the dough in the refrigerator tonight when I go to bed at 10 PM and if so,should I put the bowl in the frig as is or should I de-gas it? I could take it out anytime tomorrow anytime after 6 AM. If I can approach it in this manner,once taking it out of the frig should I shape it and put it into my 9" banneton to rise for two hours,test for proper proofing with the finger test and then bake?
I could take a stab at how to approach this myself but as I have access to such a great learning community I thought I would avail myself to their expertise. Any tips on how I can save this dough will be greatly appreciated. Thanks so much!