I should be able to retard this dough, right? It looks like a form of pizza dough

[shaun-in-to]

though it's for a galette-type savory tart. Yeast, sugar, water, flour, an egg, a bit of butter. You mix it up and then let sit "until slightly puffy, 20 to 30 minutes," then roll it out and proceed with the tart.

Could I get away with starting it the day before, then chilling it once it's puffy--or even chilling it right after mixing?

If so, can I roll it out and bake straight from the fridge, or should it come to room temp first?

I don't know where the recipe is from, and it's not on the Net.

 

[charlie]

I'd refrigerate right after mixing and let it come to room temp before baking