Leaving dough overnight
I am very new to breadmaking, the bread I learnt to make on a course takes around 5 hrs with resting and folding at 45min intevals.
Some of the dough we made during the course was left overnight; I would like to do this to save some time in the whole process.
I am just a little confused, do I do all of my folding at the beginning and then leave to rest overnight, or do I leave the just combined dough overnight and then fold in the morning?
Does the dough need to be refrigerated?
Thanks to anyone who can advise :)