Before Shaping

• Build the dough and knead it, getting it ready for its first rise. Coat the dough with a thin layer of vegetable oil and place it in a mixing bowl. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Punch the dough down twice in the first 1 1/2 hours and once more in the third hour. Store the dough in the refrigerator for up to an additional 24 hours. Punch the dough down a final time when you remove it from the refrigerator and let it rest for about 30 minutes before shaping it for the second rise.

After Shaping

• Oil the shaped loaves and wrap them in plastic wrap. Store the loaves in the refrigerator for up to 24 hours. Transfer the dough to a loaf pan or proofing basket two or three hours before you want to bake it and set it near, but not on, a warm oven or on top of a refrigerator to proof. Proof the dough until it doubles in size then bake the loaves. Proofing is also referred to as the second rise.

Freezing

• Freezing isn't recommended for homemade dough. The frozen dough you buy at the store undergoes commercial production methods that condition it for low temperatures before being flash frozen to prevent loss of quality. If you bought the dough already made, keep it frozen according to package directions.