Long Bread Rising Question

[Guest guest]

Hi all!

Years ago when I was a young married full-time student I used to make

bread and let it rise in the refrigerator either all day or overnight (long

slow rise) due to scheduling constraints. This is pre-bread machine days.

Anyway, I was wondering if this long slow rise (8 hours maybe) would

reduce the phytates or would the cold temp decrease the enzyme activity too

much?

Thanks! ine