I haven’t tried keeping them out - I cook the ones I’m going to cook, and then put the rest of the rolled out dough in the freezer. I’ve got some in there now, so I’ll plan to make them tomorrow and I’ll keep one out and report back in a few days:-)
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I hadn’t thought about rolling them out and freezing them. Yes, let me know how they turn out!
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Maybe that was a discussion about pizza dough? 
I let that rest (actually a long slow cold rise) 72 hours.
For bread you can treat it just like any normal bread recipe. Or you can refrigerate and do a slow cold rise too.
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What is the advantage? I mean xtool makes great stuff (if someone wants to get me their fiber laser for my birthday I am very happy to accept it!)
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