> wrote in message
...
> Hi Folks,
>
> I'm currently making my bread in one session : viz. mix ingredients,
> knead, prove dough as one bulk, knock it back, split dough into
> baking tins, prove again, bake, (eat.
>
> I'd like to mix the ingredients and knead it late at night, and
> then allow to prove, but bake it off in the morning.
>
> I'm not sure how I should organise this change. I've read that
> over-proving will affect the bread taste/texture.
>
> Any help from the experienced bakers appreciated.

Mix, let rise, make up, refrigerate. Bake in the morning.