Bread-Bakers v106.n027.8

The la'Ancienne process is to hydrate the dough, rest for 20 minutes, knead
in the bowl with a wet hand and then transfer to a container and place
directly  in the refrigerator for 12 to 72 hours. After retardation 
remove the dough
and continue the fermentation until the dough is double in bulk. Essentially
the refrigeration slows the fermentation but allows the other enzymatic and
bacteriological processes to slowly proceed.

Pop