<sf> wrote in message news:bk9tf3de6uu5je2mbi346ati4odh9ocdhh@4ax.com...
> On Sat, 29 Sep 2007 17:13:20 GMT, hahabogus <invalid@null.null> wrote:
>
snip
>
> Also, I don't know what you mean by heating up the dough "too much".
> You've already heated water to proof yeast, you've melted butter and
> you don't need a stone cold dough. If I want a long slow rise, I
> refrigerate my dough.
> --
Generally considered when the kneaded dough exceeds 80F in temperature.
Yes, you can refrigerate afterward, but it isn't the same thing.
Janet