Rise Time

[kelstu]

I was planning to make chicago deep dish dough last night and let it slow rise in the fridge for about 20 hours, but I realized I was missing an ingredient.  Too tired to hit the store, I'm headed there now.  Should I make it and put it in the fridge for 6 hours or should I just let it sit on the counter for 6 hours?  Or should I make it later in the day?  I usually always do a slow rise in the fridge, I like the end result, but now I'm worried it won't taste as good and I'll end up with delivery. 

Thanks,
Kelly

[The Dough Doctor]

You're not going to get the same flavor or textural properties with a 6-hour dough that you would get with a 20-hour cold fermented dough. So now that you have the "ingredient", make your dough and give it the usual 20-hours cold fermentation.
Tom Lehmann/The Dough Doctor