Room temperature fermentation is recommended. The temperature in the refrigerator is too low (below 5℃, the yeast is dormant), which is not conducive to the normal fermentation of yeast.

After the fermentation is completed, the formed bread blank can be directly put into the freezer. It is expected to eat bread, move it to the refrigerator 6~ 12 hours in advance, and bake it directly after natural thawing.

Very convenient. I often do this. Especially suitable for making breakfast bread.