Bread-Bakers v102.n035.10

I'm not too experienced in this.  When you cold rise, do you do the
first rising warm, then the second overnight in the fridge, or just one
in the fridge.  I'd like to try it but would like some guidance.  I
usually make dense, crunchy dark bread with all kinds of nuts and seeds
(going for as high protein as possible), also with some soy flour, so I
wonder if a long cold rise would make this chewier.  Thanks for any
experiences you might pass on.  I'm loving this list!

Barbara Ross, NJ