Anonymous wrote:Sounds yummy OP, would you mind sharing the recipe you're using?

Here's the recipe: https://sallysbakingaddiction.com/no-knead-cranberry-nut-bread/

Thank you all for the feedback!

It needs to sit at room temp at least 2 hrs. It can stay out up to 24 hrs. If you will be longer than 24 hrs out it in the frig after 2 hours

Sounds yummy OP, would you mind sharing the recipe you're using?

A few extra hours won't be noticeable...

I never go past about 12 hours, although I don’t think that’s going to help you much.

3-4 extra hours for rising is not going to be a problem, particularly when room temp is cooler.

I often just let it sit longer. Never an issue

Okay - just pulled it back out of the fridge. I was thinking that the warm water temp was important at the outset so will let it rise at room temp for a while first.

I play loose with the rise times for no-knead breads. I would have just left it on the counter until you were ready to bake.

Thanks! Just popped it into the fridge.

You can refrigerate the dough now and when you pull it out time it so the 18 hours works for you. Don’t worry about a couple of extra hours. It’s cold it’s a slow fermentation you’ll be OK.

I'm making a no knead bread recipe with walnuts & cranberries. It calls for an 18 hour rise, and suggests that if not baking the dough at the 18 hour, I should freeze the dough. I foolishly made the dough just now, and 18 hours is at 4:20 AM. Will it really be a disaster if it sits out for a few extra hours? Should I refrigerate it now, and then pull it from fridge later to spend another 18 hours on the counter? I really don't want to get up at 4 am.