Hi Simone, this formula might be helpful even if you're planning to refrigerate your dough during the bulk ferment because if the dough goes into the refrigerator at too cool of a temperature it may not ferment properly during refrigeration. Often for this type of recipe you want the dough temperature to come out around 75°F, allow the dough to sit out for an abbreviated first rise (30-45 minutes), and then deflate the dough and place it in an oiled bowl (covered well) in the refrigerator overnight. This will help ensure that enough fermentation happens during the overnight in the fridge. 

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