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Refrigerating dough

Gene Haldas <haldas@freenet2.scri.fsu.edu>
Sun, 31 Dec 1995 11:47:18 -0800
I have a recipe for a stollen that requires the dough be refrigerated
overnight. I have baked the stollen both after the prolonged cooling and no
cooling at all. I could not tell the difference. Could someone explain what
cooling the dough does?