I have a dough recipe that I've used in the past with great results. I did a 4 hour counter rise last time.
I wanted to try a 48 hour cold rise this time, so I made the dough on Friday for Sunday night's use.
The dough doubled at room temperature in an hour, I punched it down and kneaded for 15 seconds, oiled and put in the fridge. When I woke up this morning, the dough was huge. It was probably 4x the size. I imagine this was because the room temperature was 85deg and humid, so the yeasts were going crazy. I punched it down, and put it back in the fridge. It feels fine... I'm just worried that it won't cook off right.
I'm wondering whether I should scrap the dough and make another dough to go for a 24 hour rise, with less time at room temperature. I need it for tomorrow night.
Do you have any insight?