I am asking this question prior to making my breads. Last night I did 2 bowls of starter, one for the ciabbata, and one for your golden focaccia. Can I follow your recipes and make the dough, then put it in the fridge, shaped and on bakers sheets? Then the next day pull the pan out of fridge and let the dough rise then put in oven and bake. Will being refrigerated overnight ruin the results. I also bought a bag of French-style flour and Italian-style flour. Would the Italian flour be suitable as a substitute to the regular KA flour? Will there be any difference in taste by using the specialty flours? Can't wait to make these loaves, but wanted to hear from you first. Thanks Beau, that should work; the breads will gradually rise in the fridge overnight, so I wouldn't give them much of a rise once they're shaped; just cover and refrigerate. Overnight refrigeration will actually improve their flavor. Use French-style flour where you'd use all-purpose flour, in breads. Should be no difference in taste, or just slight; French-style may rise a bit better. Use Italian-style flour for flatter breads - bread sticks and pizza especially; and fresh pasta. You would definitely NOT substitute Italian flour for AP - it's a substitute for Italian 00 flour, which you'll find called for in Italian recipes. PJH

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