Hi there! It depends on what you're looking for in the finished loaf. If you're looking for a tangier bread, we'd recommend letting it rise longer in the fridge after being shaped. If you're looking for a taller rise that is a bit faster, it's perfectly fine to let the dough rise at room temperature before baking. Looking to see that the loaves are marshmallow-like in appearance and are jiggly is still relevant here. We hope this helps and happy baking! 

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