AnyaS posted:Julia M. Usher posted:
If you want to keep an impression in the dough, I would suggest removing some of the leavening and baking the dough in the mold (if possible). The chilling of the dough has little impact on spread; spread is mostly controlled by the leavening in this recipe.
So, if you don’t need cold dough to prevent spreading, the only reason to chill the dough right after mixing is to get the flavors to meld? I did notice that the flavors became milder between the first and second bakes (with 24 and 48 hours in the fridge).
No, I find the dough is (1) a little easier to handle and roll when it is slightly chilled and (2) the flavors become more fully developed/rounder (not milder, in my opinion) when the spices sit in the dough longer.