How long can you let dough set?
After experiment with some of the things suggested in a previous thread, I have found I like my bread better if I just only mix the dough in my bread machine and bake it separately in the oven. I can get a more uniform loaf shape that I prefer.
My still limited skills in bread making have progressed enough to where this weekend I am taking a couple of my loaves of my favorite recipe to a neighborhood potluck. So I have some entry level questions that will further expose my inexperience in basic bread making techniques:
Do I have to bake them just as I make them as I have been doing, or can I make two loaves of dough in advance on Saturday and store them in the fridge overnight and bake them both together on Sunday morning? Will they hold that long without doing something I am not expecting?? Do I have to do anything different if I do that? Do they even have to be refrigerated?
I can't help from remembering a Donald Duck comic book that I read way back when I was a kid. Donald was making some bread and got distracted after he made the dough. The dough kept rising and eventually filled his whole house, bulging out the windows and doors until his house exploded. It made me chuckle as that memory came back to my mind after all these years when I decided to ask these questions.