Quote Originally Posted by BleeckerSt_Girl View Post
I find that when I refrigerate the dough (or same thing if I freeze and then thaw in fridge), it stays chilled for way too many hours after taking it out to get to room temp, and that seems to make it not want to spring up and rise much when I bake it.
I've found that I get the best results after leaving it sit our for an hour and a half, or more. It's still very chilled after 40 minutes. Maybe the author keeps her home warmer than we do!

I've had the dough in my fridge for up to two weeks, with no noticeable decline in quality or flavor.

I have a fresh batch of semolina bread rising right now. GLC1968 & I just came back from the Bob's Red Mill factory store, where I stocked up on some new flours. (That place rocks. It's like being a kid in a candy store.) I've never baked with semolina flour before, so I'm really interested to see how these loaves come out.

I've also recently made the peasant bread recipe (with rye flour & whole wheat) and thought they came out really well, too.