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I find, with refrigerated dough, it takes about 1-1.5 hours to come to room temperature, and then you have to add the regular rising time (another hour or so).f course this probably depends on the amount of dough. I took a double batch of dough (over 8 cups flour) that I made Monday out of the fridge in stages yesterday-three hours apart. The first batch netted two loaves of bread and a pizza which we had for lunch.
Yes, the dough will be just fine to use. You donât want to leave brioche out overnight, but an extra hour or so will not ruin it. I know this, because I have done it on several occasions. For next time, you can put it in the refrigerator after the first two hours and allow it to finish rising in the refrigerator.iled Under FAQs | 172 comments. Return to FAQs page. After mixing the dough, our recipes only require two hours at room temperature for their initial rise (assuming youâve used lukewarm water); then the container goes into the refrigerator where it can be stored for up to two weeks (depending on the recipe).