Hi you two! The initial rise at room temperature is just to build up some vigorous fermentation prior to slowing the rate of fermentation down in the fridge. This can be a good trick for bakery production schedules because it can shorten the time your dough sits in the fridge. It can also allow your final fermentation to happen more quickly and clearly by making the dough puffy sooner. Putting the dough in the fridge is not necessarily a mistake if you keep it in the fridge for a longer period of time. But all of this is relative to how much leavening agent there is, what temperature the dough is at, how much it is kneaded, etc. I hope this helps, happy baking!

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