"Monte" > wrote in message
...

> I fold 3-4 times over a couple of hours and then form the loaf,
> letting it sit a room temp. for an hour or so, before putting it in
> the refridgerator for the night.

Overnight retarding , which had been my usual habit for quite some time, has
always given very predictable results for me, and your process would
typically yield a very interesting crust and a yummy but rather mellow
tasting bread. I don't know much of the science, I just know my results, and
it seems that the cold stops something from developing that otherwise would
have flourished if allowed to remain in warmer temperatures throughout.
Whenever I forego the fridge, and allow a full length warm fermentation
straight to the bake, I end up with a more flavorful finished product, and
with better keeping qualities to boot. I do know that time your dough spends
in the fridge cannot be totally discounted in your fermentation time,
because there is still activity going on in there, but changing the ratio of
warm to cold periods will alter the result for you.

hutchndi