I'm wondering about overnight refrigeration, which I have been playing around with in order to improve the flavour of my bread. I find that the sourdough flavour is definitely more pronounced, but I frequently get a less than ideal rise out of the bread after it's been in the fridge. Is there a way to deal with this? I feel like part of it may be finding the right balance between giving the dough enough time to come to temperature after taking it out of the fridge without letting it overproof; not sure if a warmer or colder proofing environment (after taking the bread out of the fridge) would help. Also, is there any difference in whether you refrigerate before the first or final proof? Could you do both?

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