Ok, you keen bread makers, need advice

I'm making:

http://www.bbcgoodfood.com/recipes/2064/flatbread

I'm running step one of the recipe through my breadmachine's dough cycle tonight, so that I can use it tomorrow.

Will it be ok to refrigerate in a covered, oiled bowl, and then do the second proving tomorrow evening before cooking?  Or is there a better way?

Thanks in advance.

Sounds like a scientific sort of question for Elynor to me!

It should be fine to leave it refrigerated and then bring it up to room temp before bake.

Cheers, I've done some hunting around and that's what I've found too.  Fingers x'd for my flat bread tomorrow!

I don't use a machine - I think that's cheating  - but I often leave to prove in the fridge overnight or longer without problems.

Vicky

Same here. I've even frozen them and had them thaw out and been just fine. 

I don't use a machine - I think that's cheating  - but I often leave to prove in the fridge overnight or longer without problems.

Vicky

For me it's a necessity when there are two four-year-old hands insisting on 'helping' with the kneading!

For me it's a necessity when there are two four-year-old hands insisting on 'helping' with the kneading!

lol, I remember those days!

I think the bread tastes better when it's left to rise in the fridge. The yeast ferments more slowly and gives it a really deep flavour.

How did they turn out?

Turned out great.  The boys loved them!