HELP! Will my dough keep overnight?
I thought I'd timed everything to perfection but...
My shaped dough went into bannetons about 4pm and then into a 3°c fridge at 5pm intended for baking first thing tomorrow morning, BUT I couldn't resist a cheeky peak just now (10pm) and they're domed nicely and springing back slowly leaving a slight indent right now.
Will they keep until 9am tomorrow in the fridge, or am I doing some late night baking tonight?