Hello,

Yesterday I made my breads, and put one loaf in the fridge immediately
after shaping to retard for this morning. I pulled it out this
morning, let it proof for about an hour since it had already risen up
nicely in the fridge, and baked it. Usual set up, baking stone,
water in a spray bottle.

It had an unbelievable oven spring, and when I sliced into the loaf
this afternoon, I found that the oven spring was in fact crust spring
-- the crust was flying about two inches above the rest of loaf.
Cave bread. Wonderfully crumbed delicious yummy cave bread.

This is the first time I've had this happen, and the first time I've
tried holding a loaf overnight in the fridge. Should I have let it
proof longer at room temperature before I baked it? It still felt
cool to the touch when it went into the oven...

Any tips about this problem, and about managing dough in the fridge in
general would be greatly appreciated.

Thank you much,

Anna