Can I refrigerate lower hydration dough for storage like I would no-knead dough?
For dough storage at fridge temp it is best to refrigerate immediately after kneading, but you can also do so at more or less any time during rising.
Storing immediately after kneading will allow you to keep the dough for 2-3 days before you need to use it. It will slowly start to rise over this time, and the rising process is the limitation on the storage length. The slow rise also tends to give better flavour. However, if it has started to rise before you refrigerate, it will not keep for quite as long, as you have the limit on rising.