Hi Vicki, if the dough temperature is on the cool side going into the fridge, this could cause fermentation to shut down too quickly, so allowing the dough an abbreviated first rise at room temperature will make sure the dough gets off to a good start before chilling. On the other hand, if the dough is very warm going into the fridge and has risen significantly before you stick it in the refrigerator, deflating the dough will be helpful in preventing too much gas from building up in the dough, which can distort the flavor a bit. I've even seen recipes that call for deflating the dough in the refrigerator if it rises significantly during the overnight rise. 

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