Bread-Bakers v102.n036.11

In summer I use overnight rising all the time so I can bake before it gets 
too hot. I mix the dough and give it a short rise late at night and then 
gently deflate the dough and put it in the fridge. Next  morning, I let the 
dough warm up, about 1 hour, then proceed with shaping, proofing and 
baking. Not only is this technique very convenient, the bread has better 
flavour and texture. Just about all breads can have a long, refrigerated 
fermentation inserted usually after the first rise.

John