Hi John, professional bakers generally use the DDT formula to achieve a consistent dough temperature in the 75-78°F after mixing and kneading are complete. Ideally, you want to maintain the dough in that range during the bulk fermentation and the final rise. However, there are certainly some sourdough bread recipes that allow you to refrigerate the shaped loaf overnight, after the bulk fermentation is complete. I often bake my sourdough bread this way, and if the bread seems ready I bake straight from the refrigerator. 

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